cordials-msg – 3/3/13
Period cordials and liqueurs. SCA creations.
NOTE: See also these files: beverages-msg, brewing-msg, bev-distilled-msg, absinthe-msg, wine-msg, cider-msg, cider-art, Apricot-Crdal-art, Kiwi-cordial-art, Peach-Brandy-art, Clarea-d-Agua-art.
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Stefan at florilegium.org
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Subj: Recipes for brews...
Date: 18 Feb 92
From: paste at maple.circa.ufl.edu
Newsgroups: rec.org.sca
Fred.Yoder at f943.n102.zl.fidonet.org writes...
>Come on, I need recipes for SCA-Brews!
Well, good gentle, a recipe for a Trimarian favorite follows.
MAGE'S FIRE
~~~~~~~~~~~
1 bottle of vodka (any grade is ok)
2 bottles of cinnamon schnapps (the _Red Hot_ brand prefered)
1 bottle of blue curacco (sp?)
Mix well, put in small clear glass bottles, and drink out
of a clear or silver goblet.
It's very strong and is better sipped than slammed. It can be made
in smaller quantities, of course, but the little bottles (which can
be found at any vinter's shop [p.s. get screw-tops, corks don't do
well with this] ) make excellent gifts and are much easier to
transport.
Also, we have many good brewers here in this Barony and I can get the
recipes for Trimarian fire-water, Wink-wink Nudge-nudge, various meads
and liquors for those who wish it. Send e-mail All the messages will get to me and I will return the recipes to you with haste.
Slaine ni Blaidd
Clan Claidgh Dhu
Barony of An Crosaire
Kingdom of Trimaris
Teri Dewitt
Gainesville, Fl USA
paste%maple.decnet at pine.circa.ufl.edu
Date: 21 Feb 92
From: null0trooper at maple.circa.ufl.edu
Newsgroups: rec.org.sca
Organization: The CIRCA Underground
Greetings again from Brion Gennadyevich!
First, if one is not interested in the suddenly infamous Cossack Cough Syrup,
now may be a good time to hit 'n' :). For honesty's sake, I must point out
that this recipe was created for the (then) prospective taste and color.
MATERIALS:
Into a ceramic crock place:
1/2 lb dried apricots
1/2 lb dried black currants
a double handful of dried hibiscus flowers
a handful of hyssop
2 thinly-sliced limes
1 thinly-sliced lemon
1/4 cup star anise
1 tbspn fennel seed
2 cups sugar
lemon balm
juniper berries
METHOD:
Soak this for 7 days in enough vodka to cover the ingredients.
----- time passes -----
Strain the raw liquor from the ingredients and set aside. Place the
remainder into an enameled pan and add a pint of water, a handful of juniper
berries, and another handful of lemon balm. Simmer this until you can smell
the anise and juniper. Strain the liquid into a large bowl (NOT metal) and
stir in sugar until no more dissolves into the liquid.
Once the syrup has cooled, mix in with the raw liquor. At this point you
may be able to dissolve more sugar into the mixture. Add the remainder of
vodka you have on hand - at least 1 liter's worth. At this point, add water
until the alcohol no longer fully overrides the flavor - both should still be
a bit strong. Bottle and age. Distinct clouds should form in the liquor
within a day or so. This is necessary to the clarification of the liquor.
After sufficient aging, strain the liquor through cheesecloth and re-bottle.
OVERALL EFFECT:
Ruby-red liqueur with a full-bodied fruit base. Anise-scented with a gin
finish. Suitable for tonic or aperitif.
AUTHENTICITY (Excuse ;):
Listed in the _Tacuinum_Sanitatis_:
fennel, sugar - 13th c. version
sugar, apricots, fennel - Tacuinum of Liege, 1380
L.C. Arano, 1976. The Midieval Health Handbook - Tacuinum Sanitatis.
ISBN: 0-8076-0808-4, ND3399.I15 A5513
black currants - common to the European continent
Lemon, lime - Middle Eastern fruits introduced to the Mediterranean littoral
star anise - a spice imported originally from the Indies
lemon balm - traditional English and European herb
hyssop - Hyssopus officinalis L. is a member of the family Labiatae, along
with sage, savory, and thyme. Cultivated from ancient times (Rehder)
Rehder, A. 1927. Manual of Cultivated Trees and Shrubs: Hardy in North
America, Exclusive of the Subtropical and Warmer Temperate Regions. The
MacMillan Company, New York.
hibiscus -
Hibiscus rosa-sinensis (China Rose) possible source of hibiscus flowers.
Hibiscus sp. refered to in Mexico, 1577 as a medicinal. Hibiscus r-s
appears to be used traditionally in SE Asia. Cited after Rumphius as
used in Indonesia (Rumphius, G.E.: b.1627, d.1702)
Althea rosea (L.) Cav. (Hollyhock) believed to originate in China, refered
to by Petrus Hispanus, 1535 _The treasuri of helth ... of Petrus
Hispanus. OED identifies citations of Althea sp. hollyhock from 1265
forwards; hollyhock as Althea r. from 1551, distinguishable from
Althea officinalis or marsh mallow.
family Malvaceae includes the sub-family Hibisceae. Hibiscus, hollyhock
(also known as Rose Mallow - OED), althea, marsh mallow, mallow,
ebiscum root, ebiskos, ebiscus, iviscus, malva, et al. are all
members of this botanical family. A. oficinalis cited by PLiny the
Elder and Galen, as well as Rufinus.
Medical effects for this family of herbs and flowers: flowers are used
for emollient, demulcent, and diuretic properties. And making
marshmallows! It is my contention that if the commercially-available
hibiscus flowers are indeed H. rosa-sinensis, there is sufficient
similarity to A. rosea and A. officinalis to use this species in the place
of these more traditional herb species.
M. Grieve, 1931. A Modern Herbal. Dover Publ. ISBN 0-486-22798-7.
Clapham, Tutin, and Moore, 1987. Flora of the British Isles. Cambridge Univ.
Press. Cambridge, U.K., ISBN: 0-521-30985-9.
Hartwell, J.A., 1982. Plants Used Against Cancer - A Survey. Quarterman
Publ., Inc. Lawrence, Mass. ISBN: 0-88000-130-5
vodka, 1 qt. - substitute for the ubiquitous "aqua vitae" and distilling
methods due to health considerations. Also, because use of commercial
distilled products is called for in this category - see May, XXVI
"Talewinds", p.20.
"The Queen's Closet Opened: being incomparable secrets in physick, chyrurgery,
preserving, candying, and cookery, &c. which were presented to the Queen by
the most experienc'd persons of the times, many whereof were had in esteem
when she pleased to descend to private recreations." (which is on microfilm
at UF) covers a number of restorative cordials and aquae. The tract itself
was in its tenth edition in 1698, fifth edition dated in the 1650s. The
"Queen" referred to is Elizabeth Regina herself, though the first edition
surely postdates her reign.
The number of recipes given, many of which call for distillation of the
elixir, indicates to me that the chief concerns were: what's available, and
what suits the makers tastes, as much as what powers are attributed to the
herbs.
In service and pillage,
Brion Gennadyevich Gorodin
From: st1xe at jane.uh.edu (Brown, Derek S)
Newsgroups: rec.org.sca
Subject: Coridals and Liquors: Recipe
Date: 23 Jun 1993 13:13 CDT
Organization: University of Houston
Since I've seen a few posts here asking for recipes, I decided to post two
here and make a few other recommendations. If anyone is looking for a
specific recipe, mail to me and I'll mail it back.
First, the part that makes cordials sweet is sugar syrup. It is 1 cup of
sugar dissolved in 1/2 cup boiling water. This makes about 2/3 cup sugar
syrup and for those of you who have made candy, this is very similar to
a recipe for rock candy. If any coridal is not sweet enough, just add a
little more sugar or sugar syrup, depending upon what you want to do with
it.
Second, the alcohol. Vodka is as pure an alcohol as most of us can get, and
since it will be flavored, don't worry about a high quality (or even a
medium) vodka. Just get the cheapest stuff you can get. It will serve
quite nicely. Brandy and white wine are different. Get what you can afford.
A good brandy helps a liquor always.
Since a lot of berries are in season, here is a raspberry recipe.
1.5 cups ripe raspberries
sliced and scraped peel of 1/2 lemon
3 cups vodka or 3 cups brandy or 2 parts vodka and 1 part brandy,
or substitute white wine for brandy
3/4 cup sugar syrup
Lightly crush the berries, add the lemon peel and berries to the
alcohol. Steep for 2-4 weeks. Strain and filter, squeezing all
the berries for the juice. Add the sugar syrup and let it
mature for 4-6 weeks.
For Creme de Framboise, use all brandy and add 2 cups of sugar syrup.
Another good recipe is the tangerines' one.
4-5 whole tangerines
4 whole cloves
3 cups vodka
1 cup sugar syrup
Pierce the tangerine peeling swith a fork and insert the cloves into
the indentions. Steep in vodka for 10 days using enough vodka to
cover the fruit. Strain and filter. Add sugar syrup and mature
I disagree with this recipe since it calls for the whole tangerine.
The with pith (the white part between the skin and fruit) will
give anyone wine or liquor and bad taste (this is according to
all my taste testers who for once did not finish a sample bottle
like they usually do). Try this recipe by peeling the skin
very lightly so as not avoid the pith and juice the fruit in a
juicer or some other way. Throw the juice and skin in together
with the alcohol and let it sit for 3 weeks before adding the sugar
syrup. Then strain, filter, and mature,
3 cups brandy can be used for this recipe with a little more
sugar syrup also. Tastes different and maybe better.
If anyone wants any specific recipes, I have recipies for almost all fruits,
spices, and even some odd ones (like egg liquor). E-mail me for specific
and I'll post them.
William Silke, Ansteorra
From: lsteele at mtholyoke.edu (Lisa Steele)
Newsgroups: rec.org.sca
Subject: Re: Recipe for Cordials?
Date: 10 Nov 1996 15:51:19 GMT
Organization: Mount Holyoke College
shire2308 at aol.com wrote:
> My Lady and I wanted to make small cordials to place on all the tables at
> our upcoming wedding.
>
> Does anyone have a (relatively) precise recipe? I've tried this excellent
> Peach one at Crown this year that almost knocked my socks off.
> Also, how early are "cordials"?
>
My usual brew takes a good 12 - 16 weeks to prepare, so start early.
You will need 2 large widemouth jars (I use spagetti sauce ones), a
clear alcohol of decent but not extravagant stock (I use Bicardi's or
Smirnhoff's), sugar, some filters, and whatever flavoring you like (I use
extracts and dried fruit).
For my peach -- take 1 bag dried peaches, cut into small bits. Add 1
cup sugar. Add a teaspoon vanilla extract. Put in sauce jar and fill with
Bicardi's to rim. Put on shelf and shake vigorously 1x week for 6-8 weeks.
Now, strain the batch into another clean jar until clear. (The fruit
makes good ice cream topping) Heat 2 cups sugar to 1 cup water on stove
until clear. Add to jar until full to rim. Put back on shelf and shake 1x
week for another 6-8 weeks. Cordial is then done.
I find it takes a good 6 months before it is a smooth as I like.
--Esclarmonde
From: mjc at telerama.lm.com (Monica Cellio)
Newsgroups: rec.org.sca
Subject: Re: Recipe for Cordials?
Date: 10 Nov 1996 21:55:47 -0500
Organization: Telerama Public Access Internet, Pittsburgh, PA USA
If you're looking for period recipes, good luck; most of the ones I've
seen are of the form "take wine, do [something] to it, and distill".
Don't try this in the US.
Last summer I made a very tasty apricot cordial that was very simple:
take apricots, blanch them, put in jars (pack loosely to top), fill jars
with vodka, wait two months, remove fruit. Note: this recipe didn't even
call for sugar. I was sure it would be way too bitter, but I was wrong.
It's quite tasty, especially after a year.
A favorite of mine, which I learned from Thora Sharptooth, is horilka.
For a 2-gallon batch: take 1200ml of water, add spices, and boil; then
simmer 15-20 minutes. (Good spices include cinnamon (6-8 sticks), cloves,
a couple nutmegs, fennel, cardemon, allspice, mint... play with it).
Strain and mix with 1.5L honey, 2L apple juice or cider (no preservatives!),
juice of one lemon, some lemon peel (no zest), and -- only at the end --
3 liters vodka or brandy. (I prefer brandy.) Pour into jars and let
sit 6-8 weeks, then siphon the liquid off the dregs. You *can* drink
it right away if you really want to, but if you bottle it and let it sit
for 6-8 months it'll be a lot better.
Ellisif
http://www.cs.cmu.edu/~mjc/ellisif.html
Newsgroups: rec.org.sca
From: lindahl at deshaw.com (Greg Lindahl)
Subject: Re: Recipe for Cordials?
Organization: D. E. Shaw & Co.
Date: Mon, 11 Nov 1996 05:14:17 GMT
wrote:
>My Lady and I wanted to make small cordials to place on all the tables at
>our upcoming wedding.
You may find the Medieval/Renaissance Brewing homepage to be a useful
source of information:
http://www.pbm.com/~lindahl/brewing.html
Among other things it has a couple of cordial recipes, and the "Class
Notes: Basic Brewing" article by Tadhg macAedian uiChonchobhair
discusses cordials, among other items.
As always, if anyone knows of any useful additions to this page, I
would appreciate hearing about it.
From: Galen & Raven
Newsgroups: rec.org.sca
Subject: Re: Recipe for Cordials?
Date: Mon, 11 Nov 1996 09:37:31 -0500
Organization: pa dot net(tm), A service of Cumberland Technologies Int'l
Dean Brocious wrote:
>
> Believe it or not there are some very simple and QUICK cordial recipes
> in most microwave cookbooks. It is a place for you to start. After you
> understand the process you will be amazed at the results. A rule of
> thumb is: 1 cup sugar
> 750ml Vodka, Lt, Rum., or Grain Alcohol
> 1-2 cups fruit
> Place into large canning jar and put in a dark, cool place for 4 weeks.
> Shake every other day. At the end of the month you may strain and use
> it or strain and set back in a dark, cool place untill you need it.
> In service to the East,
> Lady Raven
Another version is to fill the jar with fruit and alcohol and shake
daily for 4 weeks srtain and let sit for 1 month. The sugar content
will sweeten the aordial. For period references look for a book called
Glorious Liquors. It has some interesting information. Cordial making
is not as mead/ beer brewing and not as costly either.
Lady Raven
From: Marc Shapiro
Newsgroups: rec.org.sca
Subject: Re: Recipe for Cordials?
Date: Tue, 19 Nov 1996 22:02:18 -0500
Organization: MindSpring Enterprises
> On Sun, 10 Nov 1996 chirurgeon at aol.com wrote:
>
> > I read your cordial recipe and it sounds fairly easy. I am looking for
> > documentation for cordials. I have never researched these.
>
Check out the Web page listed below (either one will reach the same set
of pages). In the section on Research Papers is a link to "Alcoholic
Drinks of the Middle Ages" which has a chapter on cordials. This
includes history, a little 'How to" and some period recipes, as well.
While your at it, check out the rest of the link, which has similar
information for wine, beer, mead, whisky, brandy and vinegar.
This link is the complete text of the CA #60 of same name.
The site also has links to other sites on the theme of brewing and
vinting with lots of information to be had. The Cider and Perry sites
have some nice info on traditional methods, as I recall.
--
Marc Shapiro
mn.shapiro1 at mindspring.com
THL Alexander Mareschal Canton of Kappelenburg Kingdom of
Atlantia
http://www.mindspring.com/~mn.shapiro1/index.html
http://www.geocities.com/Paris/1265/index.html
From: L Herr-Gelatt and J R Gelatt
Date: Sun, 1 Jun 1997 07:23:24 -0500 (CDT)
Subject: SC - Galingale Liqeur Receipt at last
Hi folks. I had a few requests from this news group, so even though it's not
food per se, here's my Galingale Liqeur recipe, and a couple bonuses. I'd
appreciate credit when sharing the recipes with others.
Thanks. BTW, not necessarily period in any way.
Aoife
AOIFE'S GALINGALE LIQEUR
1 tsp. Dried Galingale
1/2 tsp. fresh ginger grated
1/2 inch piece cinnamon stick
1 clove
6 dark raisins
1 1/2 cups neutral spirits
Simple Syrup
Glycerine if desired
Combine all in a non-metal (glass is best) container and seal tightly. Let
steep at room temperature for one week, shaking a few times every day. At
the end of the week, strain and filter if necessary. Add 1 1/2 cups of
simple syrup (equal portions of sugar and water, heated and stirred until
all sugar is dissolved, then cooled). Add the smoother (glycerine), if
wanted. Let mature for at least 2 weeks before serving. Color may change
through storage (darkening or lightening). This does not affect the quality
of the liqeur.
Variants: Use double the galingale for "Fire Water", or if your galingale is
old. In addition, extra raisins or 2 roughly chopped walnut halves add
complexity. Adjust the amount of simple syrup to your taste and the strength
of your galingale, which can vary considerably.
A few Bonus Recipes:
AOIFE'S RAISIN AND WINE LIQEUR
1/2 cup black raisins
Juice of 1 lemon
1 inch stick cinnamon
1 c. Liebfraumilch wine
1 c. neutral spirits
pinch of ground ginger
pinch of ground cloves
1 1-inch square strip of lemon zest
1 1/2 c. simple syrup OR Mild Honey to taste
Combine the above, except for syrup or honey, in an airtight container
(glass is best), and let mull 2 weeks, shaking a few times every day. Strain
and filter. Add 1 1/2 cups simple syrur or slightly less Mild Honey, to
taste. Mature 2 weeks
AOIFE'S SAGE AND LEMON LIQEUR
12-14 fresh sage leaves
Zest of one lemon (no white at all)
1 1/2 cups white wine
1 1/4 cups neutral spirits
juice of 1 lemon
1 clove
6 white raisins if desired (for viscosity)
1 cup of simple syrup
Combine all but the syrup in an airtight container (glass is best). Allow to
mull for 2 weeks. Stain and filter. Add the simple syrup and let mature for
about 1 month.
From: "Peggy A. Stonnell"
Date: Mon, 2 Jun 1997 06:54:40 -0700 (PDT)
Subject: Re: SC - Galingale Liqeur Receipt at last
On Mon, 2 Jun 1997, Stephanie Rudin wrote:
> In liquer recipes, what do you use as a neutral spirit? I have heard
> that some people use vodka. Are there others that work?
>
> Mercedes
Everclear or 190 proof grain alchohol. You cut with an equal amount of
distilled water.
For some of my liquers I use white rum. It has its own flavour, but
experimentation has shown that to not be a problem depending on what sort
of flavour you are going for.
Isobe fitz Gilbert
From: Mark Schuldenfrei
Date: Mon, 2 Jun 1997 10:23:39 -0400 (EDT)
Subject: Re: SC - Galingale Liqeur Receipt at last
In liquer recipes, what do you use as a neutral spirit? I have heard
that some people use vodka. Are there others that work?
I have used vodka. Other items I have known to be used include brandy, pure
alcohol diluted to half strength, fortified wines and rum. I think that is
the list. I cannot tell you with authority which is more accurate for what:
I'll leave that to Adamantius, the man with most of the answers. (:-) Or, I
can check with some brewer friends that I trust heavily.
Tibor
From: PETERSR at spiegel.becltd.com (Peters, Rise J.)
Date: Mon, 02 Jun 1997 11:40:02 -0500
Subject: Re: SC - Galingale Liqeur Receipt at las
I have had better luck using grain alcohol than vodka; I find that it
imparts less of a "bite" in the taste of the finished product.
Caitlin
From: Philip & Susan Troy
Date: Tue, 03 Jun 1997 22:05:53 -0400
Subject: Re: SC - Galingale Liqeur Receipt at last
Martin G. Diehl wrote:
> As to taste, the Everclear has a rougher taste than the vodka, and I
> haven't been able to get rid of it.
Just out of curiosity, how long are you aging your liquers? Many
recipes seem to feel that their products are good to drink after about
six weeks, but I tend to find them harsh and unpleasant until at least
six months have passed. A year would be better.
Adamantius
From: L Herr-Gelatt and J R Gelatt
Date: Tue, 3 Jun 1997 22:04:40 -0500 (CDT)
Subject: SC - Re: sc-liqeurs
>I have used Everclear (TM) and diluted it down to the desired proof
>(usually 80 proof....40% alcohol). NEVER USE IT WITHOUT DILUTING IT
>FIRST!!!!! Since it has no real flavor (like vodka) it allows the flavor
>of the fruit, spices, nuts, etc to shine through.
>
>meadhbh
Actually, although I brew, I don't drink much. But I have some very happy
friends!
Since they were my recipes, I get dibs on the reply:
Everclear is dangerous stuff, and besides that, does give a harsh edge to a
liqeur. I think that would be like using artificial maple flavored
sugar-free syrup on your pancakes. You could do it, but once you had the
real thing, you'd never go back. I sugest a high quality Vodka or White
Rum, if you can. Vodka for robust flavors, Rum for mellow flavors. Also,
Brandy makes a nice Eau-de-Vie (sugarless fruit flavored liqeur). Wine is
nice when boosted with a higher alcohol, but rarely works well on its own.
It's the alcohol that extracts the flavor.
Aoife-
From: "Melissa Martines"
Date: Wed, 04 Jun 97 09:16:09 CST
Subject: SC - Cordials
One base that I'd like to suggest for coridals is brandy -- it is my
understanding that is is more period than Everclear, Vodka or white
rum. If you don't like the after taste of a brandy cordial, try white
brandy. I've had some great results using it.
Also, I thought that if you distilled a wine (either by freezing or
the more traditional method) you were creating a brandy, not a
cordial. I could be wrong about that. Any comments?
Lady Morgan MacBride
Shire of Glaedenfeld
Meridies
Date: Wed, 11 Jun 1997 22:03:14 -0400 (EDT)
From: ALBAN at delphi.com
To: sca-arts at raven.cc.ukans.edu
Subject: Re: period cordials
<< Does anybody know of any earlier documentation for fruit based cordials...
or do we just continue to let them go by because they are fairly easy to make
and quite delicious? :)
The earliest I know is Sir Walter Raleigh's Cordial, from Digby (I think I
recall). >>
and Lord Ras replied
>>Frangelica and Benedictine is documentable If you hadn't tho't of this yet,
<<
Near as I know, Benedictine is an herbal-type liqueur; dunno about
Fra Angelico.
Fruit liqueurs? I ran across, and use, a French "drink" called
(loosely translated) "Old Man's Cup". What you do is, basically,
take the first fruits of the season, and make jams, jellies, pies,
and such. What's left over you toss into a large glass or ceramic
container, add a bit of sugar, and cover with brandy. As spring
turns into summer turns into fall, you keep adding more fresh
fruit left over from the harvest, sugar, and more brandy.
By the time Christmas comes around, you have alcoholic fruits
just right for eating or adding into confections, and a incredibly
fruited liqueur.
I don't have a date for this; but I'd be surprised if people in period
didn't have something similar.
(You can also use rum, but rum is very late in period....)
Alban
From: david friedman
Date: Wed, 18 Jun 1997 22:29:52 -0700 (PDT)
Subject: Re: SC - Strawberries
At 4:01 PM -0600 6/18/97, Jamey R. Lathrop wrote:
> "Conradus Gesner reporteth, he knew a woman that was cured of the
>pimples on her face, onely by washing it with Strawberrie-water: and yet
>it was very homely and rudely distilled, betwixt two platters, and not in
>a limbeck."
Now that is interesting. I strongly suspect it is the same low tech
distillation method described in the _Ain I Akbari_--and some modern living
in the wilderness book I read.
Take a reasonably convex bowl and a flatter bowl. Put your liquid in the
former. Put a rock in the middle. On the rock put a cup. Cover the convex
bowl with the flatter bowl, also with the convex side down. Fill the
flatter bowl with cold water.
Heat the liquid. The vapors condense on the bottom of the flatter bowl,
run down to its low point at the middle, and drip off into the cup sitting
below it on the rock in the middle of the convex bowl. Voila--distillation
without a still.
David/Cariadoc
http://www.best.com/~ddfr/
From: afn03234 at freenet2.afn.org (Ronald L. Charlotte)
Newsgroups: rec.org.sca
Subject: Gold Beverage from Alexis
Date: 26 Jun 1997 11:46:52 GMT
I finally found the time to bash my way through the typeface for this
recipe. If there are any typo's, sorry, but the spell-check just
doesn't work for one of these puppies... There is one character that
stumped me, it's like a letter "o" with a leading tail. Based on
context elsewhere in the book, I interpreted it as a shorthand for the
"ou" sound. Whether I guessed right is open to question, it appears at
the front of words such as ourinall (which I guess to be the name of a
piece of glassware).
al Thaalibi ---- An Crosaire, Trimaris
Ron Charlotte -- Gainesville, FL
afn03234 at afn.org
EXCERPTED FROM:
_The Secretes of the Reverende Maister Alexis of Piemount_
ANNO 1558
Reprinted in 1975 by Theatrum Orbis Terrarum, Ltd., Amsterdam
ISBN 90 221 0707 8
To dissolue and reducie gold into a potable licoure, whiche
conferueth the youth and healthe of a manne, as well taken by it self,
as mingled with the forsaied licour, spoken of in the second Chapiter of
this presente booke, and will heale euery disease that is thought
curable, in the space of seuen daies at the furthest.
Take a glasse full of the Juice of Limons, and heate it over the
fire, until it beginne almoste to seeth: then take it from the fire, and
strain it three or fower times through a Linnen clothe, and afterwarde
distille it through a long gutter of Felte: then take twoe pounde of
rawe Honnie, and sette it on the fire in a pot, miryng with it the said
Juice of Lemons, and adding thereunto halfe a pounde of common saite,
that is clene, white and well beaten: mire well all together, and let it
seeth faire and softly, untill there remaine no more skum of the Honnie.
Then take that remaineth in the pot, and distill it in a ourinall of
glasse, making but a smalle fire at the beginnyng, encreasyng it by
litle and litle, and at the ende greate and sharpe: and whe all is
cooled again, open the violle, and powre the water out of the recipient,
into an other violle, stoppyng ith sure for takyng vente. This dooen, ye
muste breake the ourinall of glasse, and take the lies that shall remain
in the bottome, and put it into a covered pot, the whiche pot you must
couer ouer and ouer with claie or morter, to the entente it maie the
better endure the fire: and after put it into some fournesse, where
glass is made, or into a potters fournesse or Lime kill, or some other
semblable thing, so that it maie be in a greate fire, by the space of
twoe or three daies. And after that the saied substaunce shall be taken
out again, stampe it well, and for a pounde of the same, put in fower
vnces of Manna, and twoo ounces fo Suger candie, and if there be more or
less of the substaunce, ye must put in a food proportion of the of the
Manna and Suger candie, in equall quantitie with the substaunce. Then
put al into an other ourinall of good glasse, well claied, and powre
upon it the water, whiche you kept before in the violle, puttung
thereunto twise as moche fine Aqua vite, as was in the saied first
violle. And hauyng trimmed and sette the ourinall of Glasse upon the
fournesse, with his limbecke, and his recipient, and well closyng all
the jointes with claie or morter, ye shall make the matter distill faire
and softly, with a smalle fire: for it will easely distill: when it will
distill no more, augemnt your fire, so that ye maie distill all that is
possible. But yoou must leaue the water, with the violle, upon the
fournesse, without mouyng it any whit, untill you will put it in
experience. This doen, take fine golde foile, that is of xxxiiv Carates
well fined with Antimonium: and take of the saied foile, what quantities
ye will, in a cup of glasse, in minglyng them well with Honnie, or with
Julep roset or Violet, as men are wont to dresse it to write withall,
whereof we will put parfitely all the maners and fasions, in the fift
boke of this volume. And after you have well ounmired, and purged it
from thesaied Honnie with hotte water, as shall bee saied in the same
place, you shall put them to stille in a ouiolle of glasse: and then
hauing taken of the recipiente, put the saied water into a long necked
glasse, well stopped with white ware, hauyng firste put upon the saied
gold which is in the ouiolle, the height of five fingers of the saied
water: and then set to the limbeck with his recipiet, stoppyng well with
claie the jointes, makyng the water, whiche shall be oupo the said gold
to distill with a small fire, not augmenting it at the ende, to make all
to distill: and care not if the gold remain some what moist. This doen,
take awaie the Limbeck fro the ouille, whthout takyng awaie or untiyng
the recipiente from the said Limbeck, not sturryng the water out of the
recipient. But take some man to helpe you, who, whiles you take the
Limbeck of from the ourinall, shall powre upon the saied gold, the same
water that you kept in the ouiolle, stopped with white ware: & let hym
put in as moche as at the firste tyme, that is to saie, the heighte of
five fingers: then immediatly set the Limbeck oupon the ourinall again,
closing well with claie the jointes or sides a newe, makyng the
distillation as afore, and so consequently, ountill all the water of the
saied ouille, bee distilled upon the saied gold. And finally, ye shall
powre the gold out of the ouille into a glasse, somewhat greate, to
holde the water that you have distilled into it at divers dimes, as we
have said in the Chapiter before: then set to the Limbeck with his
recipient, and see that by the space of xv or xx daies, the water of the
bathe be hotte, without seethyng so that yet nothing maie distille.
then after make the water to seeth, and distille all that maie be
distilled: and in the bottome of the ouille , the golde will remaine
dissolued into a licoure moste precious, whiche you must keepe in some
little glasse well stopped. And if you will have it yet finer, you maie
make it without takyng it out of the said glasse, in puttyng to it again
the saied water, and distillyng it a freshe, not kepyng (for all that)
the water from seethyng, as you did before, but make it seeth and
distille all at ones and this distillyng you maie reiterate as often as
you will: for the oftener it is distilled, the better it is. Thus doing
ye shall have a right, naturall, and perfite potable golde, whereof some
what taken alone, euery monthe ones or twise, or at the leaste with the
saied licoure, whereof wee have spoken in the seconde Chapiter of this
booke: is verie excellente to preserue a mannes youth and health, and to
heale in a fewe daies, any disease rooted in a manne, and thought
incurable. The saied gold will be also good and profitable, for divers
other operations & effectes as goed wittes & diligent searchers of the
secretes of nature, maie easely judge. In this same maner (observyng all
thynges diligently) a man maie make of silver beaten into a foile, to
have likewise a potable silver, of a mervetlous vertue, yet not soche as
the golde: And I assure you, that I sawe above. v. yeres ago, and
Englishe man have a water made of silver, paradventure, trimmed &
dressed after an other sort, according to divers different waies,
tending (notwithstandyng) all to one ende, with the whiche water the
saied Englishe man did many thinges, estemed as miraculous, in healing
many painfull diseases and infirmities of man.
From: renfrow at skylands.net (Cindy Renfrow)
Date: Wed, 25 Jun 1997 20:30:48 -0400
Subject: Re: SC - documenting cordials
>
> I will be teaching a local-level A&S class on making cordials in
>the near future; and I need to know a good place to start looking for
>documentation. A book title or two would suffice; though I see no need to
>reinvent the wheel, I wouldn't ask y'all to do it for me either...
>
>
> - kat
Hello! I have a chapter on documented cordials and other distilled
beverages in my book "A Sip Through Time". Two good late-period sources I
found are:
Hess, Karen, ed. Martha Washington's Booke of Cookery, and Booke of
Sweetmeats: being a Family Manuscript, curiously copied by an unknown Hand
sometime in the seventeenth century, which was in her Keeping from 1749,
the time of her Marriage to Daniel Custis, to 1799, at which time she gave
it to Eleanor Parke Custis, her grandaughter, on the occasion of her
Marriage to Lawrence Lewis. Columbia Univ. Press. New York, 1981. The
recipes contained in the MS. are dated 1550 to 1625 by the editor. The MS.
contains many recipes for wines, mead, cordials, etc.
and
Plat, Sir Hugh. Delightes for Ladies, To adorne their Persons, Tables,
Closets, and Distillatories: with Beavties, Banqvets, Perfumes & Waters
Printed by Humfrey Lownes. London, 1609.
There is also a mention in Gerard's Herball (Gerard, John. The Herball or
Generall Historie of Plants. London, 1597. Rpt. Walter J. Johnson, Inc.
Theatrum Orbis Terrarum, Ltd. Keizersgracht 526, Amsterdam, 1974.), p. 734:
"There is drawne out of Wine a liquor, which the Latines commonly call Aqua
vitae, or water of life, and also Aqua ardens, or burning water, which as
distilled waters are drawne out of herbes and other things, is after the
same manner distilled out of strong wine, that is to say, by certaine
instruments made for this purpose, which are commonly called Lembickes."
Hope this helps!
Sincgiefu
(Cindy Renfrow)
renfrow at skylands.net
http://www.alcasoft.com/renfrow/
Date: Sun, 3 May 1998 11:25:08 -0400
From: "LHG, JRG"
Subject: SC - Galingale Liqeur, etc.
Hallo. Please respect the copyright for the recipes (mine). I would
appreciate copies if they are published anywhere in hard-form. Pls. include
the contact information (liontamr at ptd.net) in case of questions.
Aoife (L. Herr-Gelatt)
***Aoife's Original Galingale Liqeur****
1 tsp. very fresh dried galingale chips or more to taste (lots will make it
fire-water, little will make a nice mild spiced beverage)
1/2 tsp. fresh grated ginger
1 clove
6 dark raisins
1/2 inch piece of stick cinnamon
1 1/2 cups neutral spirits (I prefer Rum)
Combine these ingredients in an airtight vessel and let mull, shaking
occaisionally, for 2 weeks. Strain and filter. Add 1 1/2 cups simple syrup
and 2 tsp. glycerine if desired. Allow to mellow 1 month (this will be
variable. The taste changes over time. The fresher the galingale, the
harsher the taste is before maturation and the nicer the final product!).
***Aoife's Raisin and Wine Liqeur***
1/2 cup Dark Sweet Moist Raisins
Juice of 1 lemon
1 inch stick cinnamon
1 cup Liebfraumilch
1 cup neutral spirits (rum)
1 clove
a pinch of ground ginger
Combine and let mull 2 weeks in an airtight vessel, shaking occaisionally.
Strain and filter.Add 1 1/2 cups simple syrup or extra mild honey. Let
mature 2 weeks.
***Aoife's Sage-Lemon Liqeur***
A small bunch of fresh morning-picked garden sage (10-12 large leaves),
rinsed lightly,or the equivalent sized bunch of smaller leaves
1 1/2 cups neutral spirits (Vodka)
Juice and zest of 1 lemon (no white or seeds)
1 clove
Combine ingredients in an airtight vessel and allow to mull until there is
no fresh green in the sage leaves (about 1 1/2-2 weeks). Strain and filter.
Add 1 1/2-2 cups simple syrup (to taste). This is ready to drink in 2
months maturation time. *If desired, add 1 tsp glycerine or add 6 white
raisins to the sage mixture in the mull, for a nicer viscosity. Raisins
will alter the tast.
Aoife
Date: Wed, 6 May 1998 10:57:43 -0400
From: Christi Redeker
Subject: SC - List Non-Topic Item
About 4 years ago a lady in Caerthe,
Mistress Mirianna (sp) taught me how to make cordials with the following
recipe:
4 cups sugar
4 cups milk
4 cups vodka
4 cups fruit
I found that this was very good, but I had a hard time finding a container
that the lid would not pop off of, does anyone have any suggestions on a
container? Also, if I was to add some vanilla to this would it change the
time you leave it sit?
Gratefully,
Murkial af Maun
Date: Wed, 06 May 1998 16:54:04 -0400
From: Chris Peters
Subject: Re: SC - List Non-Topic Item
Christi Redeker wrote:
> I am not on the brewing list and I have just a
> quick question about cordials. About 4 years ago a lady in Caerthe,
> Mistress Mirianna (sp) taught me how to make cordials with the following
> recipe:
>
> 4 cups sugar
> 4 cups milk
> 4 cups vodka
> 4 cups fruit
Sounds yummy.
> I found that this was very good, but I had a hard time finding a container
> that the lid would not pop off of,
It may be going through a secondary ferment. Easiest way is to attach a ferment
lock to it and let the carbox dribble away. You didnt say what kind of
containers your using but all you do simply drill a hole at the top, insert
rubber grommet and then the lock. You can also do quick and dirty which is to
drill hole, put a ballon with a pinhole through the top through said hole and
attch using food grade silicone. either way works although I personally am more
comfortable with the former.
> does anyone have any suggestions on a container?
I use 2 litre crocks from lechters or industrial/deli pickle jars heavily
bleached/sterilized.
> Also, if I was to add some vanilla to this would it change the
> time you leave it sit?
It shouldn’t. Also do sniff taste tests to determine when you have enough
bouquet/flavor. When it tastes right to YOU then remove.
SCA - Padrhaig ne Killkenny
Mundanely - Chris Peters
http://www.cyburban.com/~chatelaine
Date: Mon, 13 Jul 1998 10:19:56 -0500
From: mfgunter at fnc.fujitsu.com (Michael F. Gunter)
Subject: Re: SC - Rose Petal Liqueur
> >>(Just put up a new batch of Rose Petal Liqueur as a gift to Her Highness
> this weekend.)<<
>
> Lucky Princess! Can we have the recipe, please?
>
> Renata
This recipe is very simple and can be made even simpler. To do it the
correct way take a couple of pounds of organic rose petals (dried or fresh)
and steep them in hot water for about half an hour. Strain out the petals and
mix with sugar to make a thick syrup. Boil this and you should get a dusky rose
colored syrup. Mix with vodka about 50/50 depending on the taste. Bottle and let
sit for about six months is best. The vodka mellows and the rose takes on a
cinnamon-rose flavor. This method is slower but far superior to this next, quick
recipe.
Go to a Middle Eastern market and get bottles of Rose Syrup. Mix about 50/50 with vodka. Bottle. This is palatable within a few days but is better after a month or two. This is what I did for Her Highness since I was pressed for time. But even with it being this raw I still had people that tasted it offering me money for a bottle.
Part of the fun is letting people taste it and then having them try to guess what it is. Ladies seem to prefer the liqueur more than men.
This is a very easy and rare cordial to make and very popular whenever I do it.
Gunthar
[submitted by "Philippa Alderton" ]
From: Gaylin Walli
To: herbalist at Ansteorra.ORG
Subject: HERB - RECIPEBoom Boom Tummy Cordial (long)
Date: Thursday, November 05, 1998 3:11 PM
Here's the recipe for the cordial that my husband started calling
"Boom Boom." I didn't really know until this year that my
experiment had been successful. You see, when I first started
using this cordial, I did it with the intent of finding
something that would settle my stomach and taste pleasing. My
husband didn't know this at the time. With the initial help of
my grandma and my mom, I've been making it for a few years now.
My husband finally said to me this year, "You know, whenever
I get sour tummy, that cordial of yours seems to help."
And here I just thought it tasted good. It certainly doesn't
last long at our house or camp. It also takes a while to mature,
so you probably want to start it early (i.e. it's probably too
late to start it for the holiday season of 1998). Oh yes,
the reason it's called "Boom Boom"....it sneaks up on you and
goes boom boom boom if you're not paying attention to how
much you drink. :) -- jasmine at infoengine.com
PSI'm told this recipe is pretty close to a recipe that was
published in an old Herb Companion Magazine under the title
"Thunder of Zeus." I have that issue on back order. My mother
and grandmother were the originators of this recipe when it
was handed down to me, so I suspect the recipe is an older one
that was published sometime during my grandmother's lifetime
in an old woman's magazine. :)
BOOM BOOM or Jasmine's Sour Tummy Cordial
Equipment:
!--> a safety-approved kitchen fire extinguisher
a mortar or a heavy object with a flat bottom and a plastic bag
measuring spoons
a large, non-reactive pan (one that can hold all the brandy)
a gallon-sized glass jar with a non-metal sealable top
and preferably a very wide mouth-opening
a large funnel (optional)
a non-reactive metal spoon
measuring cups
a small knife
a fine mesh strainer or several large coffee filters
bottle for final storage
Ingredient set #1:
1 litre brandy
2 rounded tablespoons whole coriander seeds
1 rounded tablespoon whole cumin seed
6 whole cloves (or less to taste)
1 small cinnamon stick (about 2 or 3 inches long)
Ingredient set #2:
1 1/2 cups granulated white sugar
2 cups filtered water
1/2 a vanilla bean, split
1 bottle dry white wine (not sweet!)
*WARNING*:
You're working with alcohol. Alchol can catch fire even if you're
using an electric stove. In fact, any heat source can start it.
Use common sense caution and extreme care when working with the
brandy in this recipe. Have the fire extinguisher ready and
reachable. Know how to use it. In the event that your brandy
catches fire, USE THE EXSTINGUISHER, NOT A TOWEL. If you're not
familiar with standard kitchen fire safety, call you local
public library or fire fighting education office and ask for a
pamphlet before starting this recipe.
If you have small children, I suggest you plan to make
this recipe when they're either out of the house or will be
asleep for more than an hour. Leaving the stove even for a moment
could mean the difference between safety and a major house fire.
If this sounds like an overreaction, it's not. This is meant to
scare you. I've personally witnessed these fires in action.
Preparation and Hints:
In a mortar or in a plastic bag with a heavy object, bruise
or crush (not grind) all the spices in ingredient set 1 except
for the cinnamon stick. The spices should still be recognizeable
as spices, albeit in pieces. You want to release the essential
oils and flavors of the spices, but you don't want them so small
that they will significantly cloud your cordial. Place these
bruised spices in your pan.
DO NOT turn on your stove yet.
Away from the stove, pour the brandy into the pan, being careful
to dry up any splatters and spills before you place the pan on the
stove. Be sure to wipe the bottoms AND sides of the pan.
Place the pan on the stove and turn the heat to low or
medium low. Watch the pan carefully to assure the brandy does not
catch fire. This is especially true if you use a gas stove. When
the brandy is very warm (more than lukewarm, but not hot enough to
burn your finger), turn off the heat and remove the pan from the
stove.
Away from your stove, pour the brandy into your gallon-sized
jar. If you have a large funnel with a large opening at the bottom,
one large enough for the spices to slide through without clogging,
use that (Hintcar repair stores sell these). If you don't have
a funnel, pour carefully. An extra set of hands can be invaluable
at this point.
Cap the jar, preferably with a plastic threaded cap if you
can find one. Metal caps often react with the substances in your
jar if jostled and can cause either an off taste or rust bits
in your liquid. If you can't find a glass jar this big, use a
large, FOOD-GRADE (non-reactive) plastic tub with a strongly sealed
lid.
Store this jar for at least 1 month (preferably 2 or more) in a cool,
dark place. An unused closet is a good choice. After one month's time,
drag that jar back out of the closet. From ingredient set 2, take
the sugar and water and place them in a saucepan on low. Stir the
mix until the sugar is dissolved in the water. Split your vanilla
bean down its length and add it along with the sugar syrup to the
jar with your brandy mix. Add your bottle of dry white wine. Give
it all a quick stir with your spoon, cap it again, and put it back
into the cool, dark place for at least 2 more months though you can
let it go longer with no ill effects. (I've done this second storage
for as short as one month, but it doesn't taste as good to me.)
When you can't wait any longer, take the jar back out and filter
out the solids. While coffee filters work okay, I find it best to
filter the mixture thorugh a fine strainer first and then filter it
again through coffee filters (I've also used cheesecloth before).
Bottle the filtered liquid (I prefer dark glass). Enjoy!
Choosing the right alcohol:
Over the years that I've made this, it's been tough to recreate
the exact recipe twice. I've learned this is mostly due to the brandy
and wine I've chosen. I prefer to use a moderately expensive brandy.
Cheaper brandies, in my experience, often contain off flavors that I
don't like in my cordials. Professionals may disagree with me on this
point, though, so use a brandy you like, even if it's the cheap stuff!
Wine is a little bit tougher to choose than brandy. I prefer to
buy the most expensive bottle of dry white I can afford. I'm usually
lucky enough to find one in the $10-12 range that suits my purposes.
Again, though, if you find a fantastic buy at $3 and you really like
the taste, by all means use it. If, however, you really don't buy wine
that often, ask your local wine reseller for help. They're usually
quite knowledgeable.
My favorite wine choices so far include a number of Chardonnays
and a good Seyval Blanc. I wouldn't use a riesling and certainly not
a White Zinfande or a blush wine. Some chablis wines are okay, but many
aren't my first choice. I also wouldn't choose any wine that was described
as "fruity". Look for the words "crisp" or "dry" in the wine's
description.
[Contributed by: "Philippa Alderton" ]
From: Gaylin Walli
To: herbalist at Ansteorra.ORG
Subject: Re: HERB - RECIPE: Boom Boom Tummy Cordial (long)
Date: Thursday, November 05, 1998 3:37 PM
Jadwiga Zajaczkowa spoke thusly:
>Mm... This sounds delicious. I'm looking forward to trying it...
:) Oh goody! Let me know when you finish. I'd love to hear how
it turned out.
>in re: funnels & cordials:
>When I've made cordials, I found that a canning funnel (made of glass,
>looks like a funny teacup with a wide opening in the bottom to fit into a
>canning jar) is invaluable. You can even use it for straining if you put a
>cone-shaped coffee filter inside it before pouring.
I've tried this before with mixed results. You need to find the
right sized jar opening for your purposes or the canning funnel
most people use will be too small. That is, it will slip through
the jar opening and you'll need to fish it out. Learned this one
the hard way.
Also, the coffee filters. I've found they simply don't work in the
canning funnels because they slip through when they get wet even
if you have the cone-shaped kind and even if you have the right
jar opening. I've also found that coffee filters seem to clog
faster with the spices when the sugar syrup is mixed in the solution.
That's why I suggested filtering once through fine mesh and another
time through filters. My favorite filter of all time is a brewing
filter. But it's large enough that I always need an extra set of
hands to hold it while I pour the liquid.
>I've also found useful a canning-jar sized mini strainer--
I've used these too. With great success if the jar opening is
small enough and you pour slowly. Typically, though, the strainer
is too small for the jar or the straining holes are too large
for my purposes and I get bits of spice in the cordial.
I've just recently received as a gift a very nice larger fine
mesh strainer for cooking. I'm sure it was original intended
for other purposes, but I'm dying to try it with the cordial
because the holes look small enough.
Thanks for the suggestions. I'm sure they'll help people!
Jasmine
Date: Mon, 21 Dec 1998 11:41:28 -0600
From: a14h at zebra.net (William Seibert)
Subject: Re: SC - Re: Honey recipe
M'lord Ras and Good Gentles of the List,
His Grace Cariadoc has included a recipe for lemon syrup in his Miscellaney
(http://www.pbm.com/~lindahl/cariadoc/drinks.html#5) fron an Andalusian book,
there is further evidence of the use of fruit flavored syrups in the AlQanun Fi
AlTibb (The Law of Medicine) by Abu Ali al-Hussain Ibn Abdallah Ibn Sina
(937-1037 ce). This book contains a large number of prescriptions for various
ills, among which are a number of what we would call cordials.
wajdi balgarbi
Date: Sun, 07 Feb 1999 18:24:26 -0500
From: capriest at cs.vassar.edu (Carolyn Priest-Dorman)
To: sca-arts at raven.cc.ukans.edu
Subject: Re: liquers/cordials
>Does anybody have a source for period liquer/cordial recipes?
>Morgaine of Glastonbury
| AUTHOR: Arnaldus, de Villanova, d. 1311.
| TITLE: The earliest printed book on wine,
| PLACE: New York,
|PUBLISHER: Schuman's,
| YEAR: 1943
| PUB TYPE: Book
| FORMAT: 44 p., facsim. ([30] p.), incl. front. (port.) 1 col. illus. 26
| cm.
| NOTES: Translation and facsimile of Der tractat Arnoldi de Noua villa,
| von bewarug vn beraitug der wein, 1478, Wilhelm von Hirnkofen's
| version of the Tractatus de vinis.
| "Limited to three hundred and fifty copies."
| SUBJECT: Wine and wine making.
| Wine -- Therapeutic use.
| OTHER: Hirnkofen, Wilhelm von, called Renwart, fl.1478, tr.
The reference, Arnaldus of Villanova's book about wines and
winemaking, also contains several medicinal cordial recipes. Mainly they
involve steeping herbs in wine for various health reasons. There are no
SCA-style sweet cordials in the book, but there is one that I'm very fond
of, called something like "wine that's good for the whole body." It's wine
boiled with sugar, rose water, and some spices, and you're supposed to drink
a few ounces of it at a time.
Carolyn Priest-Dorman Thora Sharptooth
capriest at cs.vassar.edu Frostahlid, Austrriki
Subject: Rose liqueur recipes
Date: Mon, 07 Jun 1999 06:52:01 -0700
From: "Stephanie Dale Ross"
Organization: MailCity (http://www.mailcity.lycos.com:80)
To: SCA-dist2 at onelist.com
CC: Stefan at texas.net
Zahedan Liqueur
(Peach and Rose Petal Liqueur)
Into a gallon jar, put a quart of vodka or grain alcohol. Add:
1 lb honey
2 to 3 handfuls scented rose petals
1 doz peaches, halved, with pits, and a few pits broken open
Let this stand for two months, shaking it every second day, and then strain. In Zahedan, the rose petals were still in the bottles.
Rose Cordial
This recipe comes from _Directions for Cookery_, by Miss Leslie, 1830.
Take 1 qt rose petals and put them into a glass gallon container.
Pour over them a little more than 1 qt lukewarm water. Cover and let stand 24 hours.
Strain into another glass vessel, sqeeezing out every drop from the rose petals.
Pick another qt of rose petals and put those into the rose water. let stand for 48 hours, and strain and squeeze. Repeat until the water is as rose-scented as you like.
Now add 1/2 to 1 lb sugar and 1 to 2 qts brandy, vodka, or grain alcohol, one stick of cinnamon and 1 oz coriander. Cover well and let stand 3 to 4 weeks, then strain and bottle.
(*sigh*, wouldn't you know, that wasn't the recipe I wanted to copy. Here is the other Persian one.)
Armenian Rose Liqueur
This liqueur should be made early in June (time to get started is NOW! *wink*).
Pick two dozen highly scented roses. Pick them early in the morning before the sun draws out their perfume. it is also advisable not to pick them the day after a rain.
Separate the petals and and remove the white and yellow parts from the ends, the stamen region. Be sure the petals are dry, then put them into a glass gallon jar and pour a qt of neutral spirits over them. Cover well and put in a dark place. Stir once or twice a week for four weeks.
Then take another doz roses, removing the white parts. Dissolve 3c sugar in 2c water in an enamel pan with a well-fitting cover, and put in the rose petals. Cover the pot, bring to the boil, then simmer gently for one hour. Now strain both the rose-petal spirits and the rose-petal syrup into a suitable jar, so that the two blend. Cover the rose liqueur lightly for about 12 hours, then put into bottles and cork well. This will be a drink that can truly be called nectar.
All these recipes are from _Folk Wines, Cordials and Brandies_ by M.A. Jagendorf, 1963. No ISBN info.
He has some rose wine recipes too... If you get a chance, check this one out of the library. I rescued my copy from my local community college library where it was languishing from disuse. The book is 398 pages of interesting and doable recipes.
If anyone has a honeysuckle wine recipe, I would be interested in having it posted. Please! I might get up the nerve to brave the ticks and go honeysuckle flower picking if I can find a decent recipe. Thanks in advance!
Aislinn
From: Timothy Green
To: SCA-dist2 at onelist.com
Date: Sunday, July 11, 1999 2:27 PM
Subject: [SCA-dist2] RE: Lemon Cordial
> * Exported from MasterCook *
>
> Lemon Cordial
>
>Recipe By : Making Cordials & Liqueurs at Home, J.P. Farrell
>Serving Size : 1 Preparation Time :0:00
>Categories :
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 4 Lemons -- Or
> 1 1/2 Tsp Lemon Extract
> 1 Fifth Vodka Or Brandy
> 1 Cup sugar syrup or honey
>
>Peel the lemons, avoiding the white pith. Steep the peel in the alcohol
>base for two weeks;strain through cheesecloth and then add the sugar
>syrup or honey. If using lemon extract, steep in the alcohol. If using
>honey and don't want it cloudy, let it sit for two weeks and then siphon
>off the clear liquid.
Date: Sun, 11 Jul 1999 21:17:55 -0400
From: "Robert Newmyer"
Subject: Re: SC - Lemon Cordial -?-
Recipe for Limoncello (from Fine Cooking - March 97)
makes 3 quarts
15 lemons
2 bottles 100 proof vodka (750 ml each)
4 cups sugar
5 cups water
Scrub lemons, using warm water and a brush, to remove any wax or
pesticide residue. Remove zest from lemons using a vegetable peeler. Avoid
including the white pith, as this adds bitterness. Add the zest to half of
the vodka. Wait 40 days and then add second half of the vodka and sugar
syrup. Sugar syrup is made by combining the sugar and water in a saucepan,
bring to boil and cook about 5 minutes. Wait another 40 days then strain out
zest and bottle. Can be stored at room temperature, but keep a bottle in the
freezer for serving.
I just sampled my own batch, and at 0 deg. F. it is still liquid and
very good. A friend tells me that in Italy they sell something like
cake-type donut holes dipped in limoncello. Sounds tasty. I have no
documentation on this recipe. It seems fairly modern. I imagine that a
version with brandy and honey was an earlier variant.
Griffith Allt y Genlli, Blak Rose, East
Bob Newmyer
Date: Mon, 12 Jul 1999 13:47:59 -0500
From: Melissa Martines
Subject: SC - Lemon Cordial
A note of caution: I judged a lemon cordial once that included the peel
along with the juice in the recipe and had a taste very similar to Pledge.
I was the first judge to take a sip, and after one look at my face, the
others didn't even want to try it (although several did). We concluded that
possible pith left on the lemon peel or even the peel itself was too
overwhelming in the cordial, although the juice might be nice. Don't have
any documentation for it, though. Sorry.
THLady Morgan MacBride
Meridies
Date: Mon, 12 Jul 1999 18:41:26 -0400
From: "James R. May"
Subject: SC - Lemon Cordial
I served my lemon cordial to several ladies at last Gulf Wars and had one
lady abscond with the whole bottle. I peeled a whole bag of lemons and
covered them with a half gallon of Stolichnaya Vodka. After four weeks, I
strained, filtered, and sweetned with 50/50 sugar syrup and honey. Aged for
one month, then racked off of sediment from the lemons and honey.
Jehan Yves
Date: Mon, 12 Jul 1999 19:51:15 -0400
From: "Robert Newmyer"
Subject: Re: SC - Lemon Cordial
>A note of caution: I judged a lemon cordial once that included the peel
>along with the juice in the recipe and had a taste very similar to Pledge.
>I was the first judge to take a sip, and after one look at my face, the
>others didn't even want to try it (although several did). We concluded that
>possible pith left on the lemon peel or even the peel itself was too
>overwhelming in the cordial, although the juice might be nice. Don't have
>any documentation for it, though. Sorry.
>
>THLady Morgan MacBride
>Meridies
The recipe I supplied to the list is from a native of Sorrento, Italy.
As this recipe is flavored entirely with lemon peel, they seem to have
developed a taste for lemon oil. I think part of the problem is that we
(Americans) associate lemon oil only with cleaning products, and not with
food. I noticed that after aging for about a year the lemon oil note is more
subtle. The proportion of peel in this recipe seems about right to me. The
pith (white stuff) will add bitterness and should not be used. Also, I would
only drink this cordial chilled, optimally from a freezer.
Griffith Allt y Genlli, Blak Rose, East
Bob Newmyer
Date: Mon, 26 Jul 1999 14:50:44 PDT
From: "Bonne of Traquair"
Subject: vodka for bandy in cordials was Re: SC - Groundhog-Cordial
Being much fonder of brandy than of vodka, I can't imagine why the
substitution is considered better. There is talk of vodka being more
neutral. In my opinion, it is so neutral that a certain richness of flavor
is lost in the end product.
When I was a teen, I discovered that vanilla beans in brandy made a much
better vanilla extract than the stuff in the tiny bottle in the store, and
in the end not that much more expensive.
Bonne
>In a public offering to a few sites, (Middlebridge, etc)
>Lord Mikal Isernfocar called Ironhawk wrote:
>"...First, the basic ingredient of most home made cordials today is
>commercially available distillates, usually brandy, vodka or gin
>(according to your personal tastes) or possibly pure grain alcohol. Any
>of these is acceptable as a period substitute since most of our period
>recipes refer to using double or triple distilled brandy."... Then he
>goes on to say, "The recipes offered here are based on 80 proof vodka."
>
>G'day Mike, et al,
>If I may make a comment to this 'I documented Brandy - used Vodka'
>syndrome which is very common in the SCA, in A&S and in general:
>it DOES taste somewhat similar; but it's generally only close, no cigar.
>If you have made the 'recreation of a Period cordial' your intent, it
>falls short of the mark, in that it is wrong, and/or undocumented. As an
>A&S judge, I have had to point that out, from time to time, especially
>when they use that old TI article as documentation. Not that Vodka isn't
>in the general definition of distilled spirits, but Brandy is the spirit
>specified in period documents. Perhaps there is some cultural bias that
>keeps suggesting that substituting relatively modern, undocumented
>distillates in recipes calling for Brandy is desirable, but the
>research and making/testing of Cordials by Mistress Arwenna and the
>Gwyntarian Tunners Guild suggests otherwise. The main point is that
>philosophically, you're pulling a 'bait and switch' of sorts, every time
>you substitute a modern equivalent (and Vodka IS, if only in name) for
>that called for in the Period recipes, when the Period ingredient is
>easily obtained. Also, in the opinion of the Guild, Brandy does a better
>job. (and tastes as 'neutral', especially if you use the Christian Bros
>crystal) Those who have spent their lives drinking Vodka will of course
>swear that it tastes the more neutral, at worst the same, maybe better.
>For me, though, it's the equivalent of making a Rum cake, and throwing
>in Scotch instead, on the above theory. It may very well make a lovely
>cake, (I like Scotch), but it is no longer a Rum cake. (aside from the
>fact that Scotch is documentably Period, and Rum isn't).
>A little off topic, perhaps, but I just hate to see the SCA populace
>think it's All-The-Same. It's not.
>--
>Ian Gourdon of Glen Awe
>- Companion of the order of the Greenwood Company
>http://web.raex.com/~agincort
Date: Mon, 26 Jul 1999 21:08:53 -0400
From: renfrow at skylands.net (Cindy Renfrow)
Subject: Re: SC - SCA cordials ......Rum?
>Recently I had a brainstorm. Instead of the vodka called for in my favorite
>peach cordial recipe, I used dark rum, and added a stick of cinnamon to each
>bottle. Talk about layers of flavor! The dark, smooth flavor of the rum,
>then the sweet, fruity flavor of ripe peachs, all overlaid with a slight zing
>of cinnamon. Indescribable!
Rum is too late, but cordials are not. Here's one from c. 1550 to 1625:
# 281 A CORDIALL WATER - c. 1550 to 1625
Take burrage & buglos flowers, as many as will [gap in MS] a still, & put
thereto as much sack & clare[t] as will wet them well. & to every pinte of
[cordial] water, you must put 2 ounces of white sugar candie & one grayne
of ambergreece, finely beaten. ye sugar candy must be put into ye glass
bottles & let ye water distill upon it very gently.
(From Martha Washington's Booke of Cookery, ed. by Karen Hess.)
There are some recipes out there. Don't get discouraged.
In my last entry, for "color and appearance" the comment was
>that it was "ugly, but probably acceptable for the period." It was an
>hyppocras and cream. Red wine and cream. What did they expect the color to
>be?
>
>Mordonna
Probably they expected it to be clear. I did some red wine & cream
hippocras awhile back & it looked like $%^*^.
Cindy Renfrow/Sincgiefu
renfrow at skylands.net
Date: Mon, 26 Jul 1999 22:18:14 -0400
From: renfrow at skylands.net (Cindy Renfrow)
Subject: Re: SC - SCA cordials ......Rum?
>I'm not, but AFAIK neither sack nor claret is a distilled spirit.
>Mordonna
Then how about this one? Plat (1609) has a few recipes too.
# 289 TO MAKE CINNAMON WATER - c. 1550 to 1625
Take a gallon of muskadine, malmsey, or sack & put it in A vessill yt may
be close covered, & put to it into ye vessell a pound of bruised cinnamon.
let it stand 3 dayes, & every day stir 2 or 3 times. then put it in a
limbeck of glass, stoped fast. set it in a brass pot full of water,1 & put
hay in ye bottome & about ye sydes. then make ye pot seeth, & let it
distill in to a glass kept as close as may be. shift ye glass every houre
after ye first time, for ye first will be ye strongest, & ye last will be
very weak.
(From Martha Washington's Booke of Cookery, ed. by Karen Hess.)
Cindy
Date: Wed, 1 Dec 1999 08:45:00 -0700
From: "Christi Rigby"
Subject: RE: SC - winter thoughts
Lorix asked for recipe for my strawberry apple cordials. Easy easy! I got
this from an event 7 years ago or so. Can't even remember who gave the
class. The recipe was so easy I never wrote it down.
4 cups milk
4 cups sugar
4 cups cut up fruit
4 cups Vodka
Mix all together in a sealable container. Open and stir every week or so.
After a month fit cheese cloth in a strainer and pour through, wringing out
the cheese cloth as you go. Pour into bottles and serve to the people who
spent hours helping you blow up your air bed at Estrella.
Last part of that sentence is optional.
Murkial
Date: Wed, 29 Dec 1999 09:13:18 -0800
From: "Crystal A. Isaac"
Subject: RE: SC - Christmas Dinner and Gifts/Fig Brandy
Lady Katherine McGuire writes:
> Was Fig Brandy available in our "period"? If so does one use "dried" figs
> or fresh?
The short answer is No.
Fruit was cheap and distillates very expensive. As near as I can tell, it
simply never occurred to medieval/renaissance people to put the two
together. I've been looking for a primary source for fruit-in-hard alcohol
reference for more than three years and have not found one. The only
fruit-in-wine documentation I have been able to find is in a very late
English book* (written by an elderly Italian remembering his youth)
referring to the Italian practice of soaking peaches in wine to render them
edible, with a humorous comment that nobody throws away the wine afterwards.
Source:
*Castelvetro, Giacomo (1546-1616) _Brieve racconto di tutte le radici, di
tutte l'herb et di tutti i frutti, che crudi o cotti in Italia si mangiano_
c. 1614. Translated by Riley, Gillian. _The Fruit, Herbs & Vegetables of
Italy_. Published by Viking Penguin Inc., New York. 1989 (excellent text of
Italian/English foods eaten in late period, many just post-period pictures,
while written in Italian the intended audience was English, excellent for
late period vegetarians)
Crystal of the Westermark
Date: Thu, 30 Dec 1999 13:25:15 -0500
From: "Daniel Phelps"
Subject: Re: SC - Christmas Dinner and Gifts/Fig Brandy
Was written:
>Fruit was cheap and distillates very expensive. As near as I can tell, it
>simply never occurred to medieval/renaissance people to put the two
>together. I've been looking for a primary source for fruit-in-hard alcohol
>reference for more than three years and have not found one. The only
>fruit-in-wine documentation I have been able to find is in a very late
>English book* (written by an elderly Italian remembering his youth)
>referring to the Italian practice of soaking peaches in wine to render them
>edible, with a humorous comment that nobody throws away the wine
afterwards.
Check out "Elinor Fettiplace's Receipt Book; Elizabethan Country House
Cooking" Hilary Spurling, ISBN 0-670-81592-6, page 170 with regard to
Ratafia the making there of.
Daniel Raoul le Vascon de Navarre' called many things by many people but by
the English, Leadenpenny.
Date: Thu, 30 Dec 1999 11:17:49 -0800
From: "Crystal A. Isaac"
Subject: RE: SC - Christmas Dinner and Gifts/Fig Brandy
I have checked out _Elinor Fettiplace's Receipt Book_, and almost had heart
failure until I read the text extra carefully and discovered the
cherries-in-brandy recipe was a 18th century addition. I like Fettiplace,
but it's a source you have to be careful with.
Happy mundane new year,
Crystal of the Westermark
Date: Mon, 3 Jan 2000 10:54:26 -0800
From: "Crystal A. Isaac"
Subject: RE: SC - Fig Brandy
There is !buckets! of documentation for putting expensive spices into brandy
or wine. Please check your local library for a really cool book by Arnald of
Villanova* who has extensive recipes of flavored brandy or wine for taste
and medicinal purposes. Spices in wine was a conspicious-consumption thing,
to the point where (I've been told by a scholar I trust) there's 16th
century German law about how much flavored brandy you can serve to your
guests.
Hess's MWBoC** is a cool source and I've taken several beverages from it,
but there's no fruit-in-hard-alcohol recipes in it.
Crystal of the Westermark
*Arnald of Villanova, (1235-1311). _The Earliest Printed Book on Wine_.
translated from the German edition by Sigerist, Henry E. Published by
Schumanís New York 1943. There were only a few copies (50, I thnk) of this
volume published. There's one at The University of Califorina at Berekely,
in with the ordinary collection. If anybody can find a translation from the
orginal Latin, I'd love to hear about it.
**Hess, Karen. Martha Washington's Booke of Cookery and Booke of Sweetmeats.
Published by Columbia University Press. NY 1995. ISBN 0-231-04931-5 (pbk.)
Date: Sun, 5 Mar 2000 19:48:40 EST
From: Seton1355 at aol.com
Subject: SC - question after recipe
From A BOKE OF GODE COKERY
HERB CORDIAL
1/4 cup honey
1 cup sugar
1/2 cup water
1/4 tsp. caraway seeds
1/2 tsp. whole cloves
2 sticks of cinnamon
2 1/2 cups 100-proof vodka
1 whole nutmeg, broken
7 cardamom pods, crushed
3 whole allspice
peel of 1/2 lemon
peel of 1/2 orange
1/2 vanilla bean, broken
Simmer all but vodka for 15 minutes. Cool. Pour into glass container along
with vodka. Let stand 3 weeks. Strain through cheese cloth and leave until
clear.
QUESTION; What can I use in place of the vodka. I don't want this to be
alcoholic. Also, was vodka period? P Seton
Date: Mon, 6 Mar 2000 13:32:41 -0700
From: "Christi Rigby"
Subject: RE: SC - question after cordial recipe
Ann said:
>I just posted a peach cordial recipe that I had worked on w/ Murkial.
>It's on my web page: http://www.nmia.com/~ariann/
So you all know, this recipe came from a Laurel at a cooking collegium in
Caerthe (I think it was Mistress Mirianna Wren) and the collegium was at
least 6 years ago. I never received any documentation on this, so I
couldn't help you with finding it at all. If anyone knows how to get ahold
of Mistress Mirianna, she may remember and be able to help.
But other than being not period, it is delicious and makes great gifts.
Murkial
Date: Mon, 06 Mar 2000 20:51:28 GMT
From: "Liam Fisher"
Subject: Re: SC - question after recipe
>magdlena at earthlink.net writes:
><< Tastes disgusting, even in cordials. >>
>
>Agreed. Everclear leaves a perception that is unpleasant to the senses. More
>accurately that perception really is not taste. It is tasteless, odorless and
>without distinctive character. (A description that also describes vodka
>according to federal law, BTW.)
It would also have a tendency to ignite from just about any nearby source,
especially if warmed to bring out the character of the cordial unless it is
very dilute. Vodka and brandy ignite too, but not THAT easily. Everclear
also has a tendency to remove a bit TOO much of what you want to bring out
from cordial ingredient, including hallucinogens and toxins from seeds and
pits if not handled correctly.
Cadoc
- -*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-
Cadoc MacDairi, Mountain Confederation, ACG
Date: Mon, 06 Mar 2000 18:38:55 -0800From: "James F. Johnson" Subject: Re: SC - Brandy use in cordial makingLrdRas at aol.com wrote:> tori at panix.com writes: > << Of the modern brandy choices (of which there are way too many), which is> a good choice to use for cordials? >>> > I would say cognac or Napoleon would be ideal but use any brandy that you> feel comfortable with and which produces in your opinion a good finished> products. I have tasted cordials made with the least expensive types of> brandies and with the most expensive types. Both seemed tasty. ;-)A similar discussion a while back on the Hist-Brewing list pointed outthat 'aqua vitae' tends to be the _local_ distilled spirit duringhistoric times and later became geographic specific. There was nociteable source provided for this, but seems reasonable (uisge, aquavitae, vodka all relate to 'water'). It was suggested to use thetraditional spirit of whatever region from which the recipe came from.I've been using inexpensive domestic vodka for my experiments with aBarenjaeger clone, and bought a fifth of inexpensive French brandy for ablackberry-honey-brandy cordial with seems quite nice, except the honeyis dominate right now. I would suggest the same as for cooking wines. If the taste is eitherneutral or supportive in straight form, use it. If it tastes badstraight, don't use it, and give consideration to a flavour that may notcompliment the other flavour of the cordial.Seumas
Date: Mon, 06 Mar 2000 11:14:12 -0500
From: "Jeff Gedney"
Subject: Re: SC - question after recipe
For spices I'd use a good unflavored 100 proof vodka.
While many period "aquavitae" recipes are wine based, that is not
necessarily the defining characteristic. The term "Aquavitae" appears
to have been applied to any ardent distilled alchohol.
There are plenty of examples of Grain-based Aquavitae's in late period.
Some commercial Vodkas are made from grains (not always from potato
as popular myth would have it) Therefore, IMHO, a good quality vodka is
a perfectly reasonable substitute for period Aquavitae, unless the origin
of the aquavitae is given in the recipe.
Vodka Vibarowa is made form rye, for example.
Many premium Polish vodkas are made from fruits as well as grain, too, in
recipes that are very close to what I have seen of period recipes.
If you do some research into the Vodkas available in your area, you may
be able to find some that duplicate nicely the flavors of many AquaVitae
called for in period recipes and extractions.
Brandu
Date: Tue, 7 Mar 2000 14:03:06 EST
From: LrdRas at aol.com
Subject: Re: SC - Re: aqua vitae
CorwynWdwd at aol.com writes:
<< I would be GLAD to use a spirit
distilled from wine if someone could point out to me one that I could use
that wasn't aged and colored to begin with. >>
Christian Brothers makes and sells a clear brandy that has not been aged in
wood.
Ras
Date: Tue, 07 Mar 2000 17:17:13 -0500
From: Philip & Susan Troy
Subject: Re: SC - Re: aqua vitae
LrdRas at aol.com wrote:
> Christian Brothers makes and sells a clear brandy that has not been aged in
> wood.
>
> Ras
Ras, does anybody import marc brandy into the U.S.? This is a French
product distilled not from wine, but from wine lees, IIRC, then sold
pretty much raw. Grappa might be another option, being the Italian
equivalent. That, I'm pretty sure, is widely available in the U.S.
Adamantius
Date: Tue, 07 Mar 2000 17:27:05 -0500
From: Angie Malone
Subject: Re: SC - Re: aqua vitae
>Ras, does anybody import marc brandy into the U.S.? This is a French
>product distilled not from wine, but from wine lees, IIRC, then sold
>pretty much raw. Grappa might be another option, being the Italian
>equivalent. That, I'm pretty sure, is widely available in the U.S.
>
>Adamantius
Yes, Grappa is available in most every liquor store, only not very
inexpensive. Even the lower proof, (around 80 proof) is still fairly
expensive, only not as expensive as the 100 proof. These prices are in
Central NY, your prices may vary. For the curious, grappa is distilled
from the grape squeezings left over after the grapes have been squeezed for
wine.
I have heard that grappa is generally an after dinner drink, sometimes
chilled. I don't know if that is true or not. I myself enjoy another
after dinner drink, espresso with a shot of anisette.
Angeline
Date: Sat, 18 Mar 2000 11:38:11 -0500
From: Elaine Koogler
Subject: Re: SC - Greetings!
> ekoogler at chesapeake.net writes:
> << if anyone knows
> anything about an Italian liquor called Limoncello. I found the recipe
> in a recent Saveur magazine. >>
>
> Recipe, please?
>
> Ras
Here goes:
LIMONCELLO
from Saveur, Jan-Feb 2000, p. 76
Makes 2 bottles
The recipe adapted from Naples at Table: Cooking in Campania by
Arthur Schwartz (HarperCollins, 1998)
8-12 lemons washed.
4 cups Everclear or other neutral high-proof alcohol
2 1/2 cups sugar
1. Zest lemons, avoiding white pith. Put zest into a large glass jar with a
tight-fitting lid and add alcohol (there should be enough to cover the zest.
Set aside in a cool, dark place for 2 - 4 days (The higher the proof of the
alcohol, the faster the essence of lemon will be extracted) When zest turns
pale and alcohol has a deep yellow color, strain through a sieve and store in
another glass container. Discard zest.
2. Combine sugar and 6 cups of water in a medium saucepan over medium heat--do
not boil. Stir until the sugar dissolves and the syrup is clear, about 10
minutes. Allow to cool.
3. Pour syrup into lemon-infused alcohol (mixture will turn cloudy) and sample
it. Adjust flavor to your palate by either diluting with water or adding more
alcohol in small quantitiies. Then pour liquer into 2 clean, dry 750 ml.
bottles. Close with corks or screw tops. Set aside for a week to allow liqueur
to mellow.
I made this and gave it to a number of folks for Twelfth Night...and it was
pronounced very tasty. I'm not really experienced in making cordials and
liqueurs, but this was easy enough even for me!
Enjoy!!!
Kiri
Date: Sun, 19 Mar 2000 11:49:07 -0500
From: "Daniel Phelps"
Subject: SC - Re: Lemon Liqueurs
"Classic Liqueurs" lists a version of the Italian lemon liqueur Dopio
Cedro which sounds very much like the recipe you provided. Perhaps
Dopio Cedro's lineage is older but the book provides no history.
"The Penguin Book of Spirits and Liqueurs" lists both a Corsica and a
Greek lemon liqueur described as follows:
"In Corsica a type of digestive liqueur known as Cedratine is made from
the sweet lemon, and Kitron, a distillate of brandy with lemon leaves is
a Greek citrus liqueur."
No history provided for either of these either although the book does
have the history of other liqueurs and I will check on the periodicity
of any included.
"Larousse Gastronomique" lists a Lemon liqueur or ratafia, Ratafia de
Citron which is made with the peel and juice of lemons, in the same way
as Orange liqueur. It provides no history either.
Regards liqueurs in general, Younger in his "Gods Men and Wine" states
that "Liqueurs - sweetened, aromaticized alcohol - spread in the 14th
century from Italy to France but their popularity was never comparable
with that of brandy, and the great days of liqueurs, as we understand
them, was not to arrive for another four hundred years."
"The Penguin Book of Spirits and Liqueurs" says that Catherine de Medici when
she went to France to marry Henri II introduced liqueurs to France.
As this thread has piqued my interest I will check further on the
history of liqueurs perhaps it is an appropriate subject for an article
for TI.
Daniel Raoul
Date: Fri, 23 Jun 2000 22:47:59 +0200
From: "Cindy M. Renfrow"
Subject: Re: SC - Liqueurs
Plat's Delights for Ladies has a large section on distilled items.
This is From Martha Washington's Booke of Cookery, ed. by Karen Hess:
# 290 TO MAKE CINNAMON WATER - c. 1550 to 1625
Put 3 quarts of red rose water & one quart of white wine into a limbeck of
glass. yn bruise 2 pound of cinnamon & put therein, & let it stand 12
hours in luke warme water close stopt. then still it in water on a gentle
fire, but it may not be taken out of ye glass reserve, the first comeing
of, for it will be much ye better.
Cindy Renfrow/Sincgiefuc
indy at thousandeggs.com
Author & Publisher of "Take a Thousand Eggs or More, A Collection of 15th
Century Recipes" and "A Sip Through Time, A Collection of Old Brewing
Recipes"
Date: Mon, 26 Jun 2000 20:22:12 EDT
From: LadyPDC at aol.com
Subject: Re: SC - Liqueurs
kareno at lewistown.net writes:
> Dearest Jadwiga,
> What makes you think that your favorite modern Vodka is *not* grain
> based? It very well could be -- I know there is a least one brand that
> is, (but can't remember which -- yhoo hoo! Constance, what is that
> brand?) and aam willing to reference that there is more than one maker of
> Vodka that uses grain as a base.
>
> Caointiarn
The brand is "Ketel One" and is made entirely from wheat. The Ketel One
Distillery was chartered in 1591 (not 1691 as it says on the labels - gov
approval mixup so they just left the labels as they were). Ketel One Vodka
is made today (so they tell me) using the same ingredients and processes as
when they were chartered. And is still owned by the same family.
Also, the founder was apprenticed for 11 years prior to the chartering. He
apprenticed in France with a "master distiller". The name of "Ketel One"
comes from the fact that his first job as an apprentice was to watch Kettle
#1. When he was made a master distiller himself, his former master gave him
the kettle which was his first responsibility and told him to go forth and
make something of it. He returned to his home and did so.
BTW - he also experimented and researched on flavored "cordials" made both by
distillation and infusion of various herbs and fruits in his vodka. His
descendant is copying the original books he kept records of such experiments
in and sending them to me. Can't wait to see them.
And one more note - those of you who are looking for references to cordials
etc should also look in Gerard's herbal. Esp under grapes but also under
plums and several other fruits and (I believe) under barley. You will find
not only reference to brandy and whiskey distilled in period but also mention
of flavored cordials and aquaviteas with multiple comments as to the fact
that they should not be over used or taken casually "as the more vulgar are
prone to do". Seems obvious that they were also being used recreationally or
such warnings and so many of them would not be needed.
Constance de la Rose
Date: Mon, 26 Jun 2000 17:27:05 -0700 (PDT)
From: Terri Spencer
Subject: Fwd: Re: SC - Liqueurs
I could not find a recipe for rose water made with alcohol or
distilled from wine, ale, or anything but fair water. I found I
misremembered the references to purchased waters - they were from
Martha Washington's Booke of Cookery (not Markham), and include:
"Spirit of Roses is for opening ye lungs and healing ye ulserations
of them, & is good for preventing ye infirmeties of them, & to keep
ye breasts from corrupting. to be taken in the morning, fasting, & at
4 in ye afternoon, & last at night, a good spoonfull at a time."
It sure sounds like a prescription. Virtues are also listed for
spirits of cinnamon, clary, mint, saffron, rosemary flowers & beazor.
This recipe is given a few pages earlier:
To Make Cinnamon Water Without Distilling it
Take one quart of brandy, & halfe a dram of oyle of cinnamon, & a
pinte of water, & halfe a pound of white sugar. boyle ye water &
sugar together, & mix ye oyle & sugar together, yt is with a little
of ye sugar before you put it to ye rest, then mix them alltogether,
& set it by till it be cold. & then bottle it up.
So if spirits of roses and cinnamon existed in period to be purchased,
and this is one way to make spirit of cinnamon, then one could make
spirit of roses the same way. Logical?
Temair
Date: Mon, 26 Jun 2000 22:04:40 EDT
From: LrdRas at aol.com
Subject: Re: SC - herbed wine/liqueur
Mastercahankyle at cs.com writes:
<< Your Herbed Liquor falls in the same class as
cordials which were first made especially as medicines.
Cahan >>
Examples are Benedictine, Frangelico, Jagermeister, etc. Jagermeister still
is a great remedy for a bloated stomach. 1 tsp. when symptoms appear.
Ras
Date: Tue, 27 Jun 2000 17:36:38 -0400
From: Ian Gourdon
Subject: SC - Re: cordials
> Your Herbed Liquor falls in the same class as cordials which were first made especially as medicines. Cahan
>Examples are Benedictine, Frangelico, Jagermeister, etc. Jagermeister still
>is a great remedy for a bloated stomach. 1 tsp. when symptoms appear.
>Oops. Hadn't seen this bit. Thak you! Do we have any period recipes, or
>other suggestions that healthy people used them? >>
>the term cordial implies that these liquers were originally intended to "warm
>the heart" or some such, but don't quote me on that. These folks know I am
>not the world's best etomologist...
>Balthazar of Blackmoor
Not to push the Brandy issue again, but I tend to make the
cordial I have the docs for, and the following led me to
brandy (Christian Bros clear) and it is unflavored. One of
the Gwyntarian Tunners Guild members, THL Nigel FitzMaurice,
did this research on the history and development of
Cordials; a sampling: "...a number of recipes are
transcribed from various common books dating from the late
14th century.
... all taken from four different manuscripts (Harleian
2378, the Johnstone Manuscript, Sloane 521, and Sloane 2584). Each of these works are privately produced formularies describing a wide variety of medicinal
preparations, presenting several hundred leaves each both in Latin and Middle
English.
...They were selected as clear examples of medicines on
their way to becoming liquers."
.............................................................
from #5: Harl. 2378 p.278
trans after original:"A precious water to clear a mans sight
and destroy the pain in a mans eye. - Take red rose, wood-sage
(which some call capillus vereris), fennel, ivy, vervain, eyebright,
endive, and betony; of each equal amounts, so that you have in all 6
handfulls; and let them rest in wine a day and a night. The
second day still them in a distillator; the first water that
you produce shall be the color of gold, the next of silver,
the 3rd of balm; this precious water may serve to ladies instead
of balm."
further: "Another point which we shall see repeated in all these
recipes is that, for the most part, the part of the plant to be used
is not specified, and we are left to guess whether the root, the
stalk, the seeds, or the flowers are meant."
..........................................................
#9. Johnstone Ms. P. 258. (probably 1400-1450, as it is the last entry)
Trans: "For to make aqua vite. - Take sage, and fennel-rotes
and persley-rotes and rosemaryne and tyme and lavender, each
in equal amounts. Wash them and dry them, and then grind
them a little in a mortar and add a little salt. Then put it
in the body of the distillator and pour in wine (red or
white), then place it in a pot of ashes over the furnace and
make a gentle enough fire underneath that when the
distillator begins to drip, look that it drips no faster
than you can say "one-two-three" between the drops. And so
distill it all together, then take the water that is
distilled, and distill again if you like, and take a little
spoonful every day while fasting."
Sounds a lot like the Benedictine style of Liqueur was well
rooted in the 14th century.
- --
Ian Gourdon of Glen Awe, OP
Known as a forester of the Greenwood, Midrealm
http://web.raex.com/~agincort
Date: Tue, 12 Sep 2000 14:08:09 -0700 (PDT)
From: Gabrielle Bombard
To: sca-arts at raven.cc.ukans.edu
Subject: Re: Old world Fruit (liqueurs and desserts)
actually, there is a liquer recipe from Elizabeth's court that uses
Strawberries. But I hate strawberries.
--Kiara
On Tue, 12 Sep 2000 16:19:08 -0400, sca-arts at raven.cc.ukans.edu wrote:
> Another comment on this topic, from a different perspective. If you
> want to document a dessert or liqueur, you should probably go further
> than documenting the existence of the fruit that you use. Liqueurs
> using fruit are especially troublesome, as I know of no period recipes or
> references to fruit-based liqueurs. Spice and herb infusions in alcohol
> abound, and were generally medicinal in nature. Whether they were
> medicinal in the "wink, wink" sense of the work, we may never know, but
> they are generally listed in health handbooks rather than cookbooks.
> There is certainly no indication in any period source that I have seen that
> they took fruit, soaked it in spirits and then mixed it with a sugar water
> solution to produce what we refer to as "liqueur." If and when anyone out
> there finds any evidence to the contrary, please let us all know!
> -----Gille MacDhnoiull
> AEthelmearc
Date: Tue, 12 Sep 2000 21:17:50 -0500
From: "Helen Schultz"
To:
Subject: Re: Old world Fruit (liqueurs and desserts)
In the book, "Take a Buttock of Beefe," by Verity Isitt, on page 174, is a
recipe called "A Cordial Water of Sir Walter Raleigh. It reads...
"Take a Gallon of Strawberries, and put them into a pint of Aqua vitae, let them
stand so four or five daies, strain them gently out, and sweeten the water as
you please, with a fine Sugar, or else with perfume."
Now, I am not sure what Aqua vitae is (and I am hoping someone else on the list
will), but the modern redaction of this recipe (given on the next page) suggests
using brandy.
KHvS (who has done some cordials, but never for competition)
> >Could you please tell me where I might find this information?
> >Magdalena
> >
> >actually, there is a liquer recipe from Elizabeth's court that uses
> >Strawberries. BUt I hate strawberries.
> >
> >--Kiara
Date: Wed, 13 Sep 2000 08:59:19 -0400
From: Wade Hutchison
To: sca-arts at raven.cc.ukans.edu
Subject: Re: Old world Fruit (liqueurs and desserts)
So it's not a tincture if you mix the herbs/spices in wine and then
distill the mixture to a higher strength alcohol? We need a good
term for this then. And, no, I've never seen one that included
sweetening it with sugar or honey after the distillation, either.
There are at least two sources out there for a whole variety of
medicinal 'waters,' but they are both out of reach for the moment.
Terence Scully, in his book on the Vivendier, says teasingly in the
introduction that the MS was in a folio that also contained a
list of medicinal waters. Of course, he didn't translate that part,
but we do have good documentation as to where it is.
The second source, also very obscure, is a book of Islamic herbal and
spice liqueur recipes (yes, I know _Islamic_!). Not to tease you
all, but this souce was relayed to me by someone on the home brew list -
I'll have to dig through my email archives for more information.
Finally - the following was posted to the Rialto about a year ago,
and has another late period fruit-based cordial! I haven't unravelled
this one yet, so I don't know how it comes out.
-----Gille MacDhnouill
>The following is as close to word for word as the squint provoking
>type face of the original photo-repro volume would allow. There were
>a couple of other liquor recipes in this book, but this one is one of
>the most convoluted (which was why I transcribed it, forcing myself to
>make out the words made it easier to grasp).
>
>
>EXCERPTED FROM:
>_The Secretes of the Reverende Maister Alexis of Piemount_
> ANNO 1558
>Reprinted in 1975 by Theatrum Orbis Terrarum, Ltd., Amsterdam
> ISBN 90 221 0707 8
>
> To dissolue and reducie gold into a potable licoure, whiche
>conferueth the youth and healthe of a manne, as well taken by it self,
>
>as mingled with the forsaied licour, sponken of in the second Chapter
>of this presente booke, and will heale euery disease that is thought
>curable, in the space of seuen daies at the furthest.
>
> Take a glasse full of the Juice of Limons, and heate it over the
>fire, until it beginne almoste to seeth: then take it from the fire,
>and strain it three or fower times through a Linnen clothe, and
>afterwarde distille it through a long gutter of Felte: then take twoe
>pounde of rawe Honnie, and sette it on the fire in a pot, miryng with
>it the said Juice of Lemons, and adding thereunto halfe a pounde of
>common saite, that is clene, white and well beaten: mire well all
>together, and let it seeth faire and softly, untill there remaine no
>more skum of the Honnie. Then take that remaineth in the pot, and
>distill it in a ourinall of glasse, making but a smalle fire at the
>beginnyng, encreasyng it by litle and litle, and at the ende greate
>and sharpe: and whe all is cooled again, open the violle, and powre
>the water out of the recipient, into an other violle, stoppyng ith
>sure for takyng vente. This dooen, ye muste breake the ourinall of
>glasse, and take the lies that shall remain in the bottome, and put it
>into a covered pot, the whiche pot you must couer ouer and ouer with
>claie or morter, to the entente it maie the better endure the fire:
>and after put it into some fournesse, where glass is made, or into a
>potters fournesse or Lime kill, or some other semblable thing, so that
>it maie be in a greate fire, by the space of twoe or three daies. And
>after that the saied substaunce shall be taken out again, stampe it
>well, and for a pounde of the same, put in fower vnces of Manna, and
>twoo ounces fo Suger candie, and if there be more or less of the
>substaunce, ye must put in a food proportion of the of the Manna and
>Suger candie, in equall quantitie with the substaunce. Then put al
>into an other ourinall of good glasse, well claied, and powre upon it
>the water, whiche you kept before in the violle, puttung thereunto
>twise as moche fine Aqua vite, as was in the saied first violle. And
>hauyng trimmed and sette the ourinall of Glasse upon the fournesse,
>with his limbecke, and his recipient, and well closyng all the jointes
>with claie or morter, ye shall make the matter distill faire and
>softly, with a smalle fire: for it will easely distill: when it will
>distill no more, augemnt your fire, so that ye maie distill all that
>is possible. But yoou must leaue the water, with the violle, upon the
>fournesse, without mouyng it any whit, untill you will put it in
>experience. This doen, take fine golde foile, that is of xxxiiv
>Carates well fined with Antimonium: and take of the saied foile, what
>quantities ye will, in a cup of glasse, in minglyng them well with
>Honnie, or with Julep roset or Violet, as men are wont to dresse it to
>write withall, whereof we will put parfitely all the maners and
>fasions, in the fift boke of this volume. And after you have well
>ounmired, and purged it from thesaied Honnie with hotte water, as
>shall bee saied in the same place, you shall put them to stille in a
>ouiolle of glasse: and then hauing taken of the recipiente, put the
>saied water into a long necked glasse, well stopped with white ware,
>hauyng firste put upon the saied gold which is in the ouiolle, the
>height of five fingers of the saied water: and then set to the limbeck
>with his recipiet, stoppyng well with claie the jointes, makyng the
>water, whiche shall be oupo the said gold to distill with a small
>fire, not augmenting it at the ende, to make all to distill: and care
>not if the gold remain some what moist. This doen, take awaie the
>Limbeck fro the ouille, whthout takyng awaie or untiyng the
>recipiente from the said Limbeck, not sturryng the water out of the
>recipient. But take some man to helpe you, who, whiles you take the
>Limbeck of from the ourinall, shall powre upon the saied gold, the
>same water that you kept in the ouiolle, stopped with white ware: &
>let hym put in as moche as at the firste tyme, that is to saie, the
>heighte of five fingers: then immediatly set the Limbeck oupon the
>ourinall again, closing well with claie the jointes or sides a newe,
>makyng the distillation as afore, and so consequently, ountill all the
>water of the saied ouille, bee distilled upon the saied gold. And
>finally, ye shall powre the gold out of the ouille into a glasse,
>somewhat greate, to holde the water that you have distilled into it at
>divers dimes, as we have said in the Chapiter before: then set to the
>Limbeck with his recipient, and see that by the space of xv or xx
>daies, the water of the bathe be hotte, without seethyng so that yet
>nothing maie distille. then after make the water to seeth, and
>distille all that maie be distilled: and in the bottome of the ouille
>, the golde will remaine dissolued into a licoure moste precious,
>whiche you must keepe in some little glasse well stopped. And if you
>will have it yet finer, you maie make it without takyng it out of the
>said glasse, in puttyng to it again the saied water, and distillyng it
>a freshe, not kepyng (for all that) the water from seethyng, as you
>did before, but make it seeth and distille all at ones and this
>distillyng you maie reiterate as often as you will: for the oftener it
>is distilled, the better it is. Thus doing ye shall have a right,
>naturall, and perfite potable golde, whereof some what taken alone,
>euery monthe ones or twise, or at the leaste with the saied licoure,
>whereof wee have spoken in the seconde Chapiter of this booke: is
>verie excellente to preserue a mannes youth and health, and to
>heale in a fewe daies, any disease rooted in a manne, and thought
>incurable. The saied gold will be also good and profitable, for
>divers other operations & effectes as goed wittes & diligent searchers
>of the secretes of nature, maie easely judge. In this same maner
>(observyng all thynges diligently) a man maie make of silver beaten
>into a foile, to have likewise a potable silver, of a mervetlous
>vertue, yet not soche as the golde: And I assure you, that I sawe
>above. v. yeres ago, and Englishe man have a water made of silver,
>paradventure, trimmed & dressed after an other sort, according to
>divers different waies, tending (notwithstandyng) all to one ende,
>with the whiche water the saied Englishe man did many thinges, estemed
>as miraculous, in healing many painfull diseases and infirmities of
>man.
>--
> al Thaalibi ---- An Crosaire, Trimaris
> Ron Charlotte -- Gainesville, FL
> ronch at gator.net or afn03234 at afn.org
At 04:51 PM 9/12/2000, you wrote:
>Um. Actually, if someone has documentation for anything TINCTURED in
>alcohol, rather than distilled in alcohol, especally with sugar added, I
>would like to see it. Culpeper talks of tinctures but he is post-period.
>few mentions of something soaked in wine, or boiled in wine, is the
>closest I can come. I haven't been able to find mentions of sweetened herb
>or spice tinctures..
>
>Jadwiga Zajaczkowa, mka Jennifer Heise jenne at tulgey.browser.net
Date: Thu, 14 Sep 2000 13:16:21 -0500
From: "Stephen Mills"
To:
Subject: Almond Spice Cordial
Start with a clean quart canning jar with seal lid and ring
Add 1 cup almonds(cracked is best), 1 cup sugar,3 cloves, 1/2 cinnamon
stick,3 scrapes nutmeg(whole nut).
Add vodka to neck of jar. Set aside in a dark place,
shaking daily until the sugar is dissolved. Set aside in a dark place for 1
month. Taste for flavor. If the flavor is pleasing to you, stop and place
into permanent container. I use brown ale bottles with the white flip top
stoppers. If you feel that the flavor is too weak or still taste the bite of
the vodka, remove spent nuts and replace with fresh almonds (1 cup) and set
aside for another month. Continue in this way until you like the taste. You
might need to had a small amount of glycerine to make a smooth mouth. I did not, but then again I used a total of three(3) sets of nuts for my last batch. This left a beautiful amber cordial.
When your cordial is finished, strain through a couple of coffee filters to
render it clear with no particulate material. The more you strain it the
clearer and more pleasant it will be.
After the nuts are strained out-do not throw them away. If you sugar them,
they make great munchie treats or can be attractively packaged and given for
gifts. Just be sure to warn that they are highly potent. I use them as
munchies when people visit our pavilion.
Lady Clare
Date: Mon, 13 Nov 2000 01:40:28 EST
From:
To: sca-arts at raven.cc.ukans.edu
Subject: Pomegranate Cordial
<< How about a pomegranate cordial? >>
I tried this recipe on the recommendation of Misress Cassandra Von Verden, a
wonderful brewmistress originally of Oertha and now residing in the central
West (Cynagua, I believe.) It is a wondrfully tart liqueur with a jewel tone
colour.
2 large ripe pomegranates
1 to 1 1/2 cups granulated sugar, to taste
3/4 cup water
2 cups vodka or light rum
1 tbsp glycerine (I don't use because I like the tartness)
Place only the seeds in an aging container and discard the peel, white
membranes and center. Crush the seeds slightly. Heat the sugar in hot water
until well dissolved. Pour Vodka and cooled sugar-water over seeds. Stir &
let cool completely. Cap and place in a cool, dark place. Let age 1 month.
After initial aging, strain through a fine wire-mesh strainer. Discard seeds.
Clean aging container. Place strained liqueur into container. Add glycerine &
age at least one more month. Restrain through cloth until clear. Rebottle as
desired.
Lady Seobhan Irvin of Drum
Oerthan Brewer's Guildmistress
Date: Tue, 10 Apr 2001 22:29:33 EDT
From: LadyPDC at aol.com
Subject: Re: SC - Cordials
I have stayed out of this discussion for a bit mostly because I am recently
out of the hospital and don't have the energy to go dig out all of the
documentation. However, briefly, ....
1. Liqueur as a word was not used until the 17th century and would not be
documentable even as a word to describe the product. Cordial, on the other
hand was used as a word to describe a flavored distillate which was usually
used for a "medicinal" purpose as early as the 9th century that I have found
documented and perhaps even earlier.
2. The term "used medicinally" can be very misleading. When used with a
modern understanding we assume that it was only used to treat illness and in
small amounts and disagreeable flavorings. However, if you read the herbals
and medical treatises you will find quite a different "view" on the
terminology of "used medicinally". For instance, most people modernly would
view sipping a peach cordial during dinner to be using it "recreationally".
But several herbals specifically suggest that peach cordials be consumed with
a meat course to aid in digestion and they list this under "medicinal"
applications. (yes, I am speaking of period herbals) Perhaps (and IMO) the
difference is not so much in the fact that cordials weren't used in period
except as medicine as it is in a difference of terminology's as to what is
medicine.
3. There is one period reference which I can pull off of the top of my head.
(I will research the others when I can physically get out of bed). About a
year and 1/2 ago I started work on some cordial entries. The main complaint
I heard was that vodka was not period and shouldn't be used in "liqueurs".
The first bit of research was in the OED where I learned about the words
liqueur and cordial as referenced in #1 above. Then I started trying to find
out if vodka was period. I started by searching for charter dates on
distilleries. I found one which listed a charter date of 1691. I wrote to
the head of that distillery and learned that the actual charter date is 1591
and that it has been in the same family since that time. I also learned that
the founder worked as an apprentice to a master brewer in France for twelve
years prior to founding the distillery. I now have a copy of that original
charter (so wheat vodka produced by Ketel One Distillery is period) as well
as the first few pages of the journal which the founder kept of his time as
an apprentice. I also have the first few pages of his "recipe" book which he
compiled over his lifetime as a brewer. The owner and current head of the
family is sending me copies of these documents a few pages at a time as they
are brought out from the vault and hand copied. He is doing this because he
is thrilled that anyone is interested in such things. Hopefully I will soon
have many period cordial recipes to share with you all.
However, to get back on point, the first few pages of the apprentice journal
from approx. 1577 note that his master and journeymen have once again failed
to produce a cordial which can either duplicate or exceed that which is
produced by the Brothers of the Benedictine orders. That the current line of
thought among the master brewers is that said Brothers are using both methods
of the still and those of the infusers in combination to produce their "very
popular" draught. He also mentions that two much sugar must have been added
in the infusing process as the latest attempt is much sweeter than that
produced by the Benedictine Brothers.
Though I have, as yet, only a few pages of each of these two documents, they
would seem to bear out the evidence found in other herbals that cordials were
used in more than a strict (modern) medicinal sense and that they were indeed
also produced by the use of infusion and the addition of sweetener to an
alcohol base.
I would also note that at least 3 herbals warn against those who would use
these cordials "overmuch" (Gerard, Culpepper, and Gregory just to mention
three I remember mentioning it outright though I am sure that there are
others) Such warnings would not be needed if there were not people using
such cordials in a social rather than a medicinal way.
Yes, I could go on about this all day. And possibly will when I have the
physical strength to do so. Suffice it for now to say that I disagree with
the assumption that cordials are not period and assert that they were period
and were used more than medicinally though I suspect that they were used less
than we often use them late at night in the campfire circles at camping
events. ;)
Constance de la Rose
Date: Wed, 11 Apr 2001 19:42:36 EDT
From: Daniel W Stratton
Subject: SC - Re: cordials
One of the Tunners Guild members, Ld. Nigel FitzMaurice, has done
some really interesting research on the history and development of
Cordials in the Middle Ages; his work is:
Precious Waters - A miscellany of early cordials by Forester Nigel
FitzMaurice
Mundanely Bruce Gordon, his manuscript is available online at
http://web.raex.com/~obsidian/precwat.html
A few excerpts relating to his cordial research follow:
"...a number of recipes are transcribed from various common books
dating from the late 14th century.
... all taken from four different manuscripts (Harleian 2378, the
Johnstone Manuscript, Sloane 521, and Sloane 2584).
Each of these works are privately produced formularies describing a
wide variety of medicinal preparations, presenting several hundred leaves
each both in Latin and Middle English.
...They were selected as clear examples of medicines on their way to
becoming liqueurs."
The (secondary) source for the Manuscripts:
Henslow, G. Medical Works of the Fourteenth Century. Burt Franklin,
N.Y., N.Y. 1972 (reprint of the 1899 edn.). This work is a compilation
of four Mediaeval formulary manuscripts (Johnstone Mss., Harl. 2378,
Sloane 2584, and Sloane 521). Each is an extract, being those recipes
which were written in English, rather than Latin or French. Original
spelling, grammar, and syntax is preserved throughout. An appendix,
listing all the botanics mentioned in the works together with
supplementary information, is included.
..................................
Commentary that Cordials were distilled:
from #5: Harl. 2378 p.278
"A precious water to clear a mans sight and destroy the pain in a mans
eye. - Take red rose, wood-sage (which some call capillus vereris), fennel,
ivy, vervain, eyebright, endive, and betony; of each equal amounts, so that
you have in all 6 handfuls; and let them rest in wine a day and a night.
The second day still them in a distillator; the first water that you
produce shall be the color of gold, the next of silver, the 3rd of balm; this
precious water may serve to ladies instead of balm." (further:) "Another point which we shall see repeated in all these recipes is that, for the most part, the part of the plant to be used is not specified, and we are left to guess whether the root, the stalk, the seeds, or the flowers are meant."
........................................
Commentary about the distilling process itself:
#9. Johnstone Ms. P. 258. (probably 1400-1450, as it is the last entry)
Trans: "For to make aqua vitae. - Take sage, and fennel-rotes
and persley-rotes and rosemaryne and tyme and lavender, each
in equal amounts. Wash them and dry them, and then grind
them a little in a mortar and add a little salt. Then put it
in the body of the distillator and pour in wine (red or
white), then place it in a pot of ashes over the furnace and
make a gentle enough fire underneath that when the
distillator begins to drip, look that it drips no faster
than you can say "one-two-three" between the drops. And so
distill it all together, then take the water that is
distilled, and distill again if you like, and take a little
spoonful every day while fasting."
..........................
Other research: Sugar and it's development:
"The sugarcane plant, indigenous to southern Asia, was first used
for the production of sugar between the 7th and 4th century B.C. in northern
India. Cane cultivation eventually spread westward to the Near East and was
introduced to the Mediterranean region by the Arabs, giving rise to a cane
sugar industry that flourished there until the late 1500's.
Columbus introduced sugarcane to the New World on his second voyage
in 1493, when it was first planted on the island of Hispaniola. Soon,
it seems, Isabel and her children became very fond of cane sugar and ate it
seemingly at every meal.
Within the first ten years of the 16th century, (1509) a sugar cane
processing factory was established in the New World.
During the 16th and 17th centuries, the Spanish, English, and
French all established sugar production in their Caribbean island colonies."
-1996 Louisiana State University Libraries, etc.
...........................
Rawcliffe, Carole. Medicine & Society in Later Medieval England. Alan
Sutton Publishing Ltd., United Kingdom, 1995. ISBN 0 86299 598
Chapter: The Apothecary, p. 150. "The use of sugar in pharmacy had
been pioneered by the Arabs, who were thus able to extend the Greek
pharmacopoeia by mixing different combinations of herbs, spices and
animal products with a sweet-tasting powder or syrup base."
- M. Levey, _Early Arab Pharmacoloogy_, Leiden, 1973, pp. 52-3. G. E.
Trease, 'The Spicers and Apothecaries of the Royal Household in the
Reigns of Henry III, Edward I and Edward II', Notingham Medieval Studies, III,
1959, p. 22.
.................................................
Ian Gourdon of Glen Awe
OP, Midrealm Forester
Date: Fri, 13 Apr 2001 17:42:02 EDT
From: Daniel W Stratton
Subject: SC - re: cordial research
I shared a bit of the cordials discussion with my friend Bruce (THL Nigel
FitzMaurice), and he wanted to respond in general, so feel free to
contact him directly. - Ian Gourdon
- -------- Original Message --------
From: "Bruce R. Gordon"
It depends to a large extent on what you mean by "Cordial". I have been
doing extended research in this area, and some of the things I have
encountered:
1). Benedictine as a proprietary brand dates from 1509 (i.e. Benedictine
was being produced commercially and sold under that name from the early
16th century). -- tertiary source --
2). I have uncovered a recipe for Aqua Vite (containing among other
things very explicit directions for how to distill it) dating from the
period 1400-1450. -- primary source. online as #9 at
http://web.raex.com/~obsidian/precwat.html --
3). I have also a very strange-tasting concoction (I've made it myself)
dating from c. 1375-1400 which is called in the source a "Cardiacle". --
same primary source as mentioned in #2 above, also online at the same
address, #8 --
4). In general, strong waters and cordials seem to emerge out of a
medicinal background, circa 1300-1450. Originally formulated as tonics
and prescriptive medications, they seem to increasingly have taken on a
more recreational life of their own from the 15th century on -- no
particular sources per se, just the impression I get from the research
I've been conducting --
Nigel FitzMaurice (Midrealm)
> Lady Mercedes of this list did a class on cordials for Northkeep
> Winterkingdom a few months ago. She expressed forcefully that
> cordials are NOT period. Although after a sip or two of my strawberry
> cordial, who cares?
> Liadan
.................................................
Ian Gourdon of Glen Awe
OP, Midrealm Forester
Date: Sat, 14 Apr 2001 14:44:46 +0200
From: tgl at mailer.uni-marburg.de
Subject: SC - cordial research
I should like to make some remarks on the post to the list and to the
paper mentioned there (http://web.raex.com/~obsidian/precwat.html).
<< I have also a very strange-tasting concoction (...) dating from c.
1375-1400 which is called in the source a "Cardiacle". >>
_Cardiacle_ is not the name of the concoction but the name of a cardiac
passion (OED) it is used for/against. Thus, you should change the
translation of the title in #9 ("For the cardiacle") from "A cordial" to
something like "For the cardiac passion/trembling of the heart".
<< ... showing the essential elements of a cordial; distinctive
flavoring elements in an alcoholic vehicle >> (commentary to #6, a
flavoured wine)
If _this_ is the criterion for a cordial: flavoured wines (herbs,
spices, drugs) are known since antiquity from several medical and
agricultural authors (e.g. Cato #122). Henry Sigerist, in his
introduction to "The earliest printed book on wine", says that some of
them were drunk as "appetizers" (p. 12 with footnote 12).
Re #4, #5 (Harl. 2378):
<< Despite the fact that this formula calls for use as an ointment, I
felt compelled to include it anyway, because not only is it a very tasty
sounding preparation ... >>
Frankly, to say that ointments, fragrances and other stuff designed for
external application, can be used as cordials, because we know nowadays
that the ingredients used for these ointments, fragrances etc. might be
used for cordials too, is questionable, unless there is further
evidence. At any rate, without further evidence I would not say that
these recipes for external application are "clear examples of medicines
on their way to becoming liqueurs", as stated in the introduction.
<< I have uncovered a recipe for Aqua Vite (containing among other
things very explicit directions for how to distill it) dating from the
period 1400-1450. >>
This in spirit with the chronology of aqua vitae texts. Taddeo Alderotti
is said to have written his aqua vitae treatise in 1280. The text was
soon copied and thereby shortened, enlarged, changed etc. There are
vernacular versions in German from the 14th century onwards (ed. by Keil
in Centaurus 7/1, 1960, 53-100). The German texts usually only mention
the medical benefits, not the technique of distilling. The Latin text of
Taddeo Alderotti was published by Karl Sudhoff and E.O. von Lippmann. I
did not see it yet, but in case someone wants to take a look: in "Archiv
f¸r Geschichte der Medizin 7, 1914, 379-389".
<< Originally formulated as tonics and prescriptive medications, they
seem to increasingly have taken on a more recreational life of their own
from the 15th century on -- no particular sources per se, just the
impression I get from the research I've been conducting -- >>
To go beyond impression, you could check whether or not the use of aqua
vitae is subject to legislation, mirroring actual practice. Keil, in his
Centaurus article, mentions an old German dissertation: Erich Johannes
Rau: ƒrztliche Gutachten und Polizeivorschriften ¸ber den Brantwein im
Mittelalter. Med. Diss. Leipzig 1914. I gather from this title that
there were laws/ legal instructions in the (late) Middle ages regulating
the use of brandy. Perhaps, there are English books or articles on the
same subject, too.
Thanks for sharing your paper and best wishes,
Thomas
Date: Sun, 30 May 2004 21:19:51 -0400
From: Johnna Holloway
Subject: Re: [Sca-cooks] Krupnik?
To: Cooks within the SCA
> Stefan li Rous wrote:
> Ok, what is this "Krupnik"? Is it period? And how do you make it?
This is one of those searches that's hit or miss as to what
that recipe might have been.
POLAND
Fire Vodka
(Krupnik)
1-1/2 cup honey
2/3 cup water
1 tsp. vanilla extract or 1 vanilla bean
1/4 tsp. nutmeg
8 sticks cinnamon
2 whole cloves
3 strips lemon peel
1 bottle vodka
Combine honey with the water, vanilla, spices and the lemon peel in a
large saucepan. Bring this to a boil cover, and simmer for about 5 min.
Add vodka, remove from the heat serve hot or cold.
http://www.globalgourmet.com/destinations/poland/krupnik.html
-----------------
from http://www.vodkaphiles.com/recipeout.cfm?ID=70
comes this site where
you must be 21 years of age or older to visit this site.
because The Vodkaphiles website is sponsored by Russian Life magazine.
Krupnik (Polish fire Vodka)
INGREDIENTS
1-1/2 cup honey 2/3 cup water 1 tsp. vanilla extract or 1 vanilla bean
1/4 tsp. nutmeg 8 sticks cinnamon 2 whole cloves 3 strips lemon peel 1
bottle vodka (1 litre)
Combine honey with the water, vanilla, spices and the lemon peel in a
large saucepan. Bring this to a boil cover, and simmer for about 5 min.
Add vodka, remove from the heat serve hot or cold. enjoy :D
-----------------------------
Hot Vodka with Honey
Krupnik
2 Tbs of cold water 1 small cinnamon stick
2 cups sugar 10 peppercorns
4 cups boiling water 20 allspice berries
1/4 vanilla bean 1 1/3 cup honey
1/4 nutmeg orange rind
2 cloves 2 cups vodka
Heat sugar in 2 Tbs of water until it dissolves, then stir in the
boiling water. Add vanilla bean, nutmeg, cloves, cinnamon stick,
peppercorns, and allspice berrier. Bring to a boil, cover and simmer for
5 minutes. Strain the caramel mixture and return to the pan. Stir in
honey and orange rind and heat, stirring, until the honey has completly
dissolved. Bring to a boil. remove the pan from the heat and gradually
stir vodka. Serve hot or cold.
http://www.polstore.com/html/christmasrecipes.html
---------------------------
Krupnik
(Fire Vodka)
1 1/2 cups (375 ml.) honey
2/3 cup (150 ml.) water
1 teaspoon vanilla extract
1/4 teaspoon nutmeg
8 sticks cinnamon
2 whole cloves
3 strips lemon peel (2 in. long)
1 bottle (750 ml.) vodka
Combine honey with the water, vanilla, spices and lemon peel in a large
saucepan. Bring to the boil, cover and simmer for 5 min. Add the vodka,
remove from heat. Serve hot or cooled. Makes about 1 quart (1 l.).
http://members.aol.com/_ht_a/suchgo/kuchnia.htm
Lithuanian honey vodka, is Krupnikas according to the web.
There's also a Krupnik (Polish Mushroom Barley Soup) which has a lot of
recipes too.
The Poles claim that they were making vodka in the 8th century and it dates in print back to a 16th century herbal, so who knows if a honey flavored vodka is period or not. The vanilla of course could be a later addition.
Johnnae llyn Lewis
Date: Mon, 20 Dec 2004 09:21:04 -0800 (PST)
From: Huette von Ahrens
Subject: Reusing jars for cordials, was [Sca-cooks] food safe
temperature
To: Cooks within the SCA
--- "Martin G. Diehl" wrote:
> In my "Beginning Cordial Making" class, I stress that
> soda bottles are not suitable. As another example,
> Classico spaghetti jars (and some others) are equivalent
> to canning jars ... but you need to use a new band and
> lid -- you can't reuse the original lid/cap.
First off, Classico spaghetti _sauce_ jars, don't
come with a band and lid, they just come with
a lid. Secondly, you can use the old lid in
making cordials if it has been thoroughly cleaned
and you put a layer of Saran Wrap between it and
the jar. Saran Wrap [or one of its competitors]
is food grade plastic, is thin enough to use
underneath the old lid and still keep a good
seal, won't impart other flavors or a nasty
metalic taste, will keep bugs and germs for
getting in, and costs a lot less that buying
canning lids. Oh, and by the way, canning bands
don't have to
be new to be used. They just have to be clean.
They just hold down the canning lids. The
canning lids do have to be new for each use.
Huette, who cans and makes cordials, although
not usually on the same day.
From: primusomega at gmail.com
Newsgroups: rec.org.sca
Subject: Re: Cinnamon cordial recipe wanted
Date: 17 Jun 2005 09:51:41 -0700
Good Gentles,
Grab a printer or pen and paper. These are the basics of a few
diferent recipes that are made in Italy and from what I can tell are
period.
Lemoncello:
the upper rind of three lemons (green/yellow color better than all
yellow). I do mean only the upper rind NO PULP. this should be about
300 grams in weight add 100 ml of 85-95% pure grain alochol and let
sit for 2 weeks aggitating daily (Grappa can be used though it takes
a bit longer and you need to know which grape types go well with
lemon). Then heat 300ml of water and suspend in solution 100 grams
sugar (I use Fructose most of the time) in it. Before that is heating
yoou should have removed the fluid from the bottle with the lemon rind
and have the extract in another bottle ready for the pour and being
able to seal it quickly. When you have the sugar in full suppesension
you pour the fluid directly into the bottle containing the extract and
seal ASAP. Wrap with a towel and agitate. Then place in a spot to
cool. Allow three to four hours for it to cool and your done.
There are items I am not mentioning; just as they where not told to me
by those that I learned from. Experiment and learn Just avoid the Pulp
as it bitters the drink and is really NOT good.
The above done with 200 grams of hazel nuts broken down to a coarse
granular structure and left for 4-6 weeks makes a wonderful base for
many different hazelnut liquors.
When making the bitter based on bay (Laurel) leaves you want the
mature older leaves on the tree as it gives a smoother bitter. Also
adding very small amounts of ginger, cardamon and pepper to this make
a wonderful drink.
The stems of artichokes mixed with the outer leaves make a wonderful
old style Italian country Bitter.
All the above are based on variations of the lemoncello ratios.
Agrummi
3 skins of clementines
1 rind of orange
1-2 rind of lemon
Follow Lemoncello recipe above and modify to taste
For Grand Marquis type drink use above with a 1:1 of the quality of
brandy you enjoy ( the better the brandy the better the results).
Well that is enough for now from Italy.
Take care and enjoy.
In Service of the Dream,
Lord Micheal Mac á Bhaird
Order of the Andelcap
Lecce Italy
Drachenwald
From: David Friedman
Newsgroups: rec.org.sca
Subject: Re: Cinnamon cordial recipe wanted
Date: Fri, 17 Jun 2005 14:55:00 -0700
primusomega at gmail.com wrote:
> Grab a printer or pen and paper. These are the basics of a few
> diferent recipes that are made in Italy and from what I can tell are
> period.
...
> Agrummi
>
> 3 skins of clementines
> 1 rind of orange
> 1-2 rind of lemon
>
> Follow Lemoncello recipe above and modify to taste
I'm not absolutely certain, but I'm pretty sure that clementines are
well out of period. Some sources date them to the beginning of the 20th
century. I would be surprised if they were available in Italy i our
period.
--
David/Cariadoc
www.daviddfriedman.com
From: primusomega at gmail.com
Newsgroups: rec.org.sca
Subject: Re: Cinnamon cordial recipe wanted
Date: 13 Jun 2005 06:36:48 -0700
Well,
My recipe is not available for outside the family. Here are some things
that can help in making said cordial:
We Italians use one of two things for cordials (modern) that is either
grain alcohol (95% pure)or Grappa (40-50%). When using cinnamon
bruising the sticks is very useful or soaking them a bit in the spirits
and then extracting for a moment to "crack" them (breaking them
longitudinal). The usual time for letting them sit is anywhere from 2
to 6 weeks (again as staed above the longer the stronger). The amounts
used vary from 100 to 300 grams.
After the extracting period is done the next most common part is the
dilliution. Usually 100-150 grams sugar of some sort (we use fructose)
and equal parts water to the original amount of raw spirits (we usually
start with 300ml).
In period the preferred Italian base was Grappa and Brandy from what
research we have been able to find. Grappa tends to be the better as it
has less signature flavors of its own (again depending on the grappa).
One material used very rarely was Aqua Vitae. That was used usaully
when a batch of the above had not turned out right.
I hope this helps and If you wish more information please ask.
In Service to the Dream,
Micheal Mac á Bhaird
From: Ted Eisenstein
Newsgroups: rec.org.sca
Subject: Re: Cinnamon cordial recipe wanted
Date: Mon, 13 Jun 2005 12:43:24 -0500
> We Italians use one of two things for cordials (modern) that is either
> grain alcohol (95% pure)or Grappa (40-50%). When using cinnamon
> bruising the sticks is very useful or soaking them a bit in the spirits
> and then extracting for a moment to "crack" them (breaking them
> longitudinal). The usual time for letting them sit is anywhere from 2
> to 6 weeks (again as staed above the longer the stronger). The amounts
> used vary from 100 to 300 grams.
Just to be clear: that's 100-300 grams of cinnamon, right?
(Yeah, _I_ know grams-for-solids and liters-for-liquids is the usual
case, but with some beginning brewers you never know what might
happen. )
And how much liquor do you put that cinnamon in for the extraction?
Alban
From: primusomega at gmail.com
Newsgroups: rec.org.sca
Subject: Re: Cinnamon cordial recipe wanted
Date: 13 Jun 2005 11:31:45 -0700
yes that is in grams and 300ml of extraction fluid. though the weaker
the fluid you might want a mild (50-100ml) increase.
Micheal
From: jk
Newsgroups: rec.org.sca
Subject: Re: Cinnamon cordial recipe wanted
Date: Sun, 12 Jun 2005 13:00:39 -0700
David Friedman wrote:
> jk wrote:
>> There is one in one of K Digbys books that I used to have a copy (the
>> recipie not the book, that was in the rare book room of the Lib of
>> Congress) .
>>
>> "cat_herder" wrote:
>> >I've been looking around for a cinnamon cordial recipe and haven't
>> >been happy with what I found on the web.
>> >
>> >Several years ago I was at a feast and one of the ladies bought several
>> >kinds of cordials; two were cinnamon cordials, one made from "Red
>> >hots" and the other from "cinnamon sticks". I loved the cinnamon
>> >stick one, with a woodsy taste. Does anyone have a recipe they will
>> >share?
>> >
>> >Tamara
>>
>> jk
>
>So far as I know, there is only one book associated with Digby that has
>recipes in it--_The Closet of Sir Kenelm Digby Opened_, which is his
>recipe collection published after his death.
>
>Checking through the index, I can't find anything that looks like a
>cinnamon cordial. The closest thing is the Aqua Marabilis at the back,
>which does have cinnamon and is distilled--but the cinnamon is only one
>of a long list of ingredients.
????????
How about this one?
Digby, Kenelm, Sir, 1603-1665
Digby, Kenelm, Sir, 1603-1665.
" Choice and experimented receipts in physick and chirurgery, as also
cordial and distilled waters and spirits, perfumes and other
curiosities / collected by the honourable and truly learned Sir Kenelm
Digby, Kt., Chancellour to Her Majesty the Queen Mother "
jk
From: Robin Carroll-Mann
Newsgroups: rec.org.sca
Subject: Re: Cinnamon cordial recipe wanted
Date: Wed, 15 Jun 2005 04:04:13 GMT
On Sun, 12 Jun 2005 23:34:12 -0700, David Friedman
wrote:
>> Digby, Kenelm, Sir, 1603-1665
>> Digby, Kenelm, Sir, 1603-1665.
>> " Choice and experimented receipts in physick and chirurgery, as also
>> cordial and distilled waters and spirits, perfumes and other
>> curiosities / collected by the honourable and truly learned Sir Kenelm
>> Digby, Kt., Chancellour to Her Majesty the Queen Mother "
>
>Interesting--I hadn't seen that one. From the dates I'm seeing, it looks
>as though it's another posthumous publication.
>
>Now I have to figure out how to get my hands on it. Thanks.
A Google search indicates that this book is in the Early English Books
Online database. Check to see if a university library near you is a
subscriber to EEBO.
Brighid ni Chiarain (mka Robin Carroll-Mann)
Barony of Settmour Swamp, East Kingdom
To email me, remove the fish
Date: Tue, 20 Dec 2005 22:47:43 -0500
From: Patrick Levesque
Subject: Re: Role of Raspberry Cordial [Sca-cooks] Patting myself on
the back
To: "Cooks within the SCA "
Here's some of the documentation I presented with a cordial in a
recent A&S contest - hope it answers a few question
Petru
---
The French translation of Enchirid, ou Manipul des miropoles (published by
Michel Dusseau in 1561) clearly details the procedure through which wine is
distilled into wine spirits in pp.101-102. Distillation allows one to
extract the pure liquor (in the case of spirits, the Quintessence) of any
given substance. This liquor can afterwards be used in subsequent
remedies.
Pure liquors are especially necessary for infusions. As described again by
Dusseau beginning at p.93, infusion is to imbue [the properties] of one or
many things in a clean liquor, such as, for example, the one distilled above
(this is obviously not restricted to alcohol, it also includes clean water,
clean milk, etc...). He also notes that the infusion must be done on ³hot
ashes, or in the sun, depending on the time when it is made² (sur cendres
chaudes, ou au soleil, selon le temps qu¹il sera ordonné). (p.94).
The recipe from this cordial comes from Les Délices de la Campagne, a
cookery manual dated to 1654, redacted by Nicolas de Bonnefons.
The recipe for “Eau Clairette” goes thus: “Elle se fait en prenant deux
pintes de bonne eau de vie, une livre des plus belles cerises de
Montmorency, auxquelles vous osterez les queues, sans les écacher, une livre
de sucre, demy once de bonne canelle, demy once de cloud de girofle, vous
mettrez le tout infuser au Soleil, pendant les jours caniculaires, dans une
bouteille de verre, la bouchant bien avec la cire ou liege, et le parchemin
mouillé, vous la renverserez tous les jours, afin que le marc se mesle
bien...”
“It is made with two pints of good spirits, a pound of the nicest
Montmorency cherries, from which you remove the stems, without breaking the
skin; a pound of sugar, half an ounce of good cinnamon, half a ounce of
cloves, let everything infuse under the sun, during the warm days, in a
glass bottle, stopping it well with wax or cork, and wet parchment, and turn
it upside down everyday so that the marc is properly mixed...”
The weight of the pound varied in period between 380 and 550 g, in different
areas, but since the modern value (454g) could have been used in period, I
stuck with that value. As for the pinte, I adopted the ancient value of
0,474 liter (about half a quart).
Clearly, between 1561 and 1654, cordial making leaves the apothecary¹s shop
to become part of the domestic sphere. This process already seems well
underway in 1572. This year marks the publication of La Maison Rustique by
Jean Liebault. This is a treatise on domestic economy which involves all
necessary aspects one must know to run an efficient rural manor. There is an
extensive segment on distillation, where the necessary implements (still et
al) are described, as well as the procedures to follow to extract wine
spirits (pp.160a to 165b for the equipment, the description of the process
begins on p.167b, but the pages between 169b and 177a are missing from the
facsimile). Interestingly, the infusion of spices into distilled spirits
appears in this section as well (pp.166a-b). However, this is done as a
first step in the subsequent distillation process that is meant to extract
the essence of the spices. On page 168a we find a way in which distilled
waters and alcohols may be flavoured: either add the desired spices in a
cloth bag, or coat the equipment with it to imbue the flavour unto your
liquid. It is also recommended to leave them under the sun in a glass vessel
as a means to improve the quality of the end result.
In other areas of the world (namely, England) there are already two sources
documenting domestic consumption of alcoholic beverages in period, the
Johnstone Ms, and the Sloane 521 Ms. (both are reference on Forrester Nigel
FitzMaurice¹s website http://web.raex.com/~obsidian/precwat.html). The
formere is dated to the 15th century, the second to 1565.
> Please help enlighten me as I am rather ignorant of this part of the
> alcoholic beverage world. To what use would the raspberry cordial have been
> used? Would it have been a medicinal? What sort of maladies would it have
> been prescribed for? Would it have been a recreational beverage instead?
> What part(s) of time and region would I find it?
>
> I really am trying to build my knowledge base about such products as I wane
> a little too ignorant when the conversation moves to cordials and such like.
> I have a vague understanding that in their beginning they were ostensibly
> something like tonics for maladies and health restoratives/protectives. Not
> a lot of solid info besides what can be gleaned in the Florilegium. I think
> the conversation could be worth redux?
>
> Heck, even the bibliography or info from your docs could be useful
> to me in my stage of ignorance.
>
> niccolo difrancesco
> Beer, wine, mead . . . no flavored spirits yet.
Date: Wed, 21 Dec 2005 09:15:19 -0500
From: Elaine Koogler
Subject: Re: [Sca-cooks] Patting myself on the back
To: Cooks within the SCA
Stefan li Rous wrote:
> Congratulations on the cordial. But why were you aging it for 3
> years? Did you just set it aside and forget about it? (That's the
> only way a pair of my mead bottles ever got to be aged several
> years). I have always heard that cordials didn't need a long aging
> time. Did you taste it through the aging process? If so, did you
> notice the aging changing the taste?
We accidentally left a bottle of Phillip's Krupnik set for several
years. The main difference we noticed was that it was substantially
smoother.
Kiri
Date: Wed, 21 Dec 2005 05:59:25 -0700
From: "Sue Clemenger"
Subject: Re: [Sca-cooks] Patting myself on the back
To: "Cooks within the SCA"
When I was more actively involved in making cordials, I noticed a distinct
difference in mellowing time, depending on the fruit. Fruits that were
sharper or more acidic (huckleberries, raspberries, cranberries) took a lot
longer to lose that unpleasant edge....
--Maire
Date: Wed, 21 Dec 2005 16:32:22 -0200
From: "Lady Ro"
Subject: [Sca-cooks] re: Cordials
To:
Stefan inquired:
> Congratulations on the cordial. But why were you aging
> it for 3 years? Did you just set it aside and forget
> about it? (That's the only way a pair of my mead bottles
> ever got to be aged several years). I have always heard
> that cordials didn't need a long aging time. Did you
> taste it through the aging process? If so, did you
> notice the aging changing the taste?
This started out as an A&S class (Nov 2001), where I THOUGHT I would learn
stuff about cordial infusions that I didn't already I know. I didn't. (And
my knowledge THEN was slight - it's only a tad more in depth now - very back
burner for a long bit this has been.) It's not to a period recipe that I
know, and I made about a half gallon of this liquer.
Well, my husband HATES sweet drinks, and my friends and I are not big
drinkers, either. So it sat for quite a bit. I tasted it periodically,
starting at 4 months (recommended by the class teacher).
Man, it would bite your head off at 4 months!!! At 6 months it was still
mean as a rattlesnake. (During the first aging, I was diagnosed with
cancer, and have spent a lot of time since in chemo, so the cordial sat a
lot more than it might have otherwise.)
At Christmas 2002(it would have been 13 months old then) it was a tad
mellower - but clearly a "made at home by loving hands" kinda thing.
Christmas 2004, it was mellow, and tasty, but still had a bit of a bite.
About August of this year, in a birthday salute to my friend Nichola (her
brand new out for Laurel okaying SCA name - I finally drug her in, and I'm
getting her into period cooking. I am a Bad Influence....) we
toasted her with some of it.
SHE says it's better than bought Chambord. I don't know that I would go
THAT far.... I tried it again the other night, and it's right where I wanted
it to be - smooth, the alcohol is noticeable, but not in a bad way, more in
a you wouldn't mistake this for raspberry juice way. But, like Maire's -
You can taste the raspberry!
Ro
Date: Thu, 29 Dec 2005 11:47:23 -0500
From: "Jeff Gedney"
Subject: [Sca-cooks] Horilka (was "re: Vanilla Extract --Thank you!")
To: Cooks within the SCA
> A haroka is a beverage made of sprits, herbs and honey and
> drunk by madmen.
> I know, I've made and drunk them. Supposedly Scandinavian,
> but I have no primary sources.
I think you are looking for "Horilka".
I seem to recall that is it originally a honey and vodka
cordial that originated in eastern Europe.
It may have been introduced to SCA usage by Vladislav
Poleski in the East Kingdom in the early 1970's.
(yes, I remember that personally... Crap I'm old! when
did that happen? ) Certainly the description of
"drinking it to go mad/berserk" was a common phrase
of his back then.
I can't find any earlier SCA references [other] than ol' Vlad.
Although it must be pointed out that the term "Horilka"
also seems to be used in the Ukraine for just the vodka.
Vodka, literally "water", is used for the neutral spirits
of grain on either side of the Ukraine, and seems likely
to be the earlier variant, linguistically, but many sources
put the origin of vodka in the Ukraine and Horilka as the
earlier term. It is hard to know. "Vodka" appears as a
term in the 1400s - It's funny how often terms for spirits
are related to water: vodka, whiskey, akavit, eau d'vie. )
Capt Elias
Dragonship Haven, East
(Stratford, CT, USA)
Apprentice in the House of Silverwing
Date: Wed, 20 Feb 2008 13:19:24 -0800
From: Dragon
Subject: Re: [Sca-cooks] The benefits of Anise
To: Cooks within the SCA
V A wrote:
> Hey, cool -- another folk remedy gets verified by modern
> science. ;-) In
> Lebanon, anise "tea" (just whole aniseseeds steeped in hot water)
> is used as
> a panacea for headaches, stomachaches, cramps, and whatever else
> ails you.
> My mom used to make it for me as a kid whenever I had a cold. When
> I got to college I discovered it worked on hangovers too. ;-)
>
> Now the question for us is, what did medieval people think about the
> curative properties of anise...?
---------------- End original message. ---------------------
Anise has been used for a long time as a digestive aid. With
Artemesia absinthum (Common Wormwood) it is one of the two primary
flavoring ingredients in absinthe which was originally used as a
digestive aid and anti-parasite tonic. It is used in a lot of other
liqueurs that started out as tonics and curatives, including pastis,
anisette, ouzo, and Chartreuse, all of which date from period. I know
it is also used for soothing coughs.
I know that there are references to it in medical texts from
classical times but I don't think Culpeper mentions it.
Dragon
Date: Sun, 22 Jun 2008 16:27:55 -0400
From: "Elaine Koogler"
Subject: Re: [Sca-cooks] scotch flower cordial
To: "Cooks within the SCA"
This is a recipe I acquired at a Midrealm Cooks' Symposium a couple of years
ago. It involves steeping rose hips, lavender, elderflower and pot marigold
in Scotch for about 6 weeks, then pulling the flowers out and adding a
simple syrup. I let it age for about 2 years.
My research has told me that cordials were used mostly for medicinal
purposes toward the end of our period...which means that one like this that
was used for strictly enjoyment didn't really exist. However, Bear's
suggestion that I look at documenting my method of making the cordial seems
like a thought....so I guess it's back to the books for me. My main source
of information is Cindy Renfrew's "A Sip Through Time."
Kiri
On Sun, Jun 22, 2008 at 1:42 PM, emilio szabo wrote:
<<< I have a scotch flower cordial that has turned out
much better than I thought it would and would like
to enter it in an upcoming competition. While I know
I cannot document the cordial itself, it would be great
if I could at least document the ingredients. >>>
What is a scotch flower cordial?
Which kind of ingredients (in which kind of combination) is it all about?
(And where did you look for documentation up to now?)
Ignorantly yours,
E.
Date: Thu, 3 Jul 2008 15:41:41 +0100
From: "Christina Nevin"
Subject: Re: [Sca-cooks] OOP -- Cherry Liqueur
To: "Cooks within the SCA"
<<< Only I've never made liqueur. I know it involves alcohol, sugar, fruit,
and time, but I don't know what quantities of any of these things is
best.
Anyone have any advice?
Arwen
Caerthe, Outlands >>>
Normally what I do is make these in old jam jars. For cherries I use
brandy, and a light rum for peaches. I usually use gin or vodka for
berries. I'm not sure what I'd use for white grapes, possibly vodka. I
usually leave them for 6 months to a year (though they can be used after
2 - 3 when the sugar is dissolved) and they make very welcome gifts.
Fruit Liqueurs
Fill 2/3 of the jar with cleaned and stoned fruit (depends on the fruit
if I skin it).
Top that up with sugar syrup to about 1/3 of the jar.
Then fill the rest of the jar up with alcohol.
Put the lid on tightly and don't forget to label it with date and
contents.
Give it a good shake, then put it away in a dark cupboard for about 3
months.
Give it a shake once a week or so.
When ready, drink the alcohol and use the fruits on ice cream. Yum!
Important! A lot of people say that because vodka is tasteless (which is
a lie), it doesn't matter what quality it is for liqueurs. This is
wrong, wrong, wrong, wrong, wrong. Use cheap spirits and your liqueurs
will taste awful, no matter what the quality of the rest of the
ingredients is like. Rule of thumb: if you wouldn't drink it straight,
don't use it.
Lucrezia
Date: Fri, 5 Dec 2008 20:44:09 -0600
From: "Daniel & Elizabeth Phelps"
Subject: Re: [Sca-cooks] liquor and fruits
To: "Cooks within the SCA"
<<< I was wondering what "anisette" was, but rather than just asking
here, I did some web searches. Then I noted that Morgana said "home
brewed anisette". >>>
Anise flavored drinks have a long history. While slightly out of period
reportedly a flask of such was discovered when the "Vasa" was raised. I
suspect that rather than an anisetta it was more of a sambuca/ouzo/arak type
drink.
Daniel
Date: Mon, 19 Jan 2009 09:10:03 -0600
From: "Daniel & Elizabeth Phelps"
Subject: Re: [Sca-cooks] Non Medicinal Cordials
To: "Cooks within the SCA"
You might try looking for ratafias(sp) in late period sources. The only
possible extant sample that I know of came from the just out of period
"Vasa" ship recovery. Reportedly, by the person who sampled it, it was
clear and seemed to be like arak or ouzo. Don't know the proof but it was
in a small sealed flask.
Daniel
Date: Mon, 19 Jan 2009 10:38:48 -0500
From: "Kingstaste"
Subject: Re: [Sca-cooks] Non Medicinal Cordials
To: "'Cooks within the SCA'"
Funny, the ratafia I had was dark brown and sort of thick, like a cordial.
A nasty-tasting cordial.
Christianna
Date: Mon, 19 Jan 2009 12:17:33 -0600
From: "Daniel & Elizabeth Phelps"
Subject: Re: [Sca-cooks] Non Medicinal Cordials
To: "Cooks within the SCA"
Hmmm... now that I think on it the stuff in the flask was not identified as
a ratafia.
Daniel
Date: Wed, 1 Apr 2009 11:27:30 -0500
From: "Terry Decker"
Subject: Re: [Sca-cooks] 14th century English banana recipe
To: "Cooks within the SCA"
<<< But where is the documentation on the "maraschino cherry"?
Stefan >>>
Maraschino is a cordial made from the pits of marasca cherries. Maraschino
cherries are cherries that have been preserved in the cordial. The presence
of the cordial was presumably first noted at the Zadar Dominican monastery
early in the 16th Century. One of the uses for the cordial was preserving
marasca cherries. Large scale commercial production of maraschino is an
artifact of the 18th Century and commercial maraschino cherry production
appears to be primarily 19th Century. The modern maraschino cherry was
"Americanized" in the early 20th Century.
Bear
Date: Sun, 5 Apr 2009 22:47:06 -0500
From: "Terry Decker"
Subject: Re: [Sca-cooks] maraschino cherries
To: "Cooks within the SCA"
<<< When you say "own juice", do you mean the cherry juice? or the Maraschino
cordial juice?
Stefan >>>
From the way they advertise it, it is the cherries own juice rather than
maraschino liqueur.
Bear
From: V O
Date: May 21, 2009 2:29:52 PM CDT
To: stefan at florilegium.org
Subject: Item on your site - cordials
Good Day!
I was just contacted by someone looking to make the cordial listed at the bottom of the message here. There are few alterations to the recipe that is given. She is very close but, it is only a week in the container and not a month! No it is not a period recipe, but it sure is good.
This is my answer to the lady looking for information;
Ok, they got the recipie basically right but not the procedure.
4 Cups milk
4 Cups sugar
4 Cups Rum
1 pound of fruit, (I usually use one bag of frozen or the equilivant of fresh.)
Mix in a air tight or sealable container open and stir or just shake daily. After ONE WEEK, (not one month!) strain thru coffe filters, and just let them sit and drip until all the liquid has gone thru, do not force it. This can be time consuming, I will usually have several bowls, not too big, with all my strainers over them, then very carefully put 2-6 coffee filters in them (What ever the strainer will hold with out too much bunching or smooshing together.) Take a soup ladel and spoon in one scoop at a time to each filter. I will also have the bottles with a funnel in them and one filter one scoop of stuff and let it drip. Towards the bottom of the mix it can take up to a couple of hours to filter thru, so often I will let it sit over night. Make sure your animals can't get too or spill these. DO NOT wring out the filters, however tempting it is!! If you get any of the cloudy stuff in the bottle/bowl you must re-filter it again. The
stuff left in the filters looks really gross, just throw it away, there is nothing else you can do with it.
Now that sounds complicated, but it is really the easiest thing to make in the world. I got the recipe out of a sunset magazine and kind of made it my own. They used orange slices, I changed it to use any other fruit. Strawberry is really good, Blackberry is the best. I have made peach and spiced peach (very yummy! use cinnamon and clove or what you would put in a peach pie) Raspberry is yummy, and I have even made cactus fruit. (interesting but wouldn't make it again) Blueberry is not the best. Any fruit you can think of, I think will work with this. Although Fig? Humm I may have to think about that for a while, it might actually work................ Bananna is the one I can't imagine in it.
I think since the original recipe called for oranges any citrus would be good, lemon was widely used in the middle east, and I think it would be yummy.
I also use rum over vodka, vodka works but rum is smoother. I also think if I used rum with the blueberry it might have been better than the vodka, havn't tried that yet.
Yes use whole milk, do not use any other, it dosn't work. Any rum or vodka, I use what ever is cheapest.
I use those gallon jars you can get at the store in the bulk section, usually with pickles. Clean and sterialize very well, you do not want any pickle juice flavor in it. Just wash jar and lid in a dishwasher on the hottests, longest cycle. Smell the jar if you get any whiff of pickle wash again. These jars hold the whole recipe with room to shake them. This way you don't have to open it up and stir.
This can be drunk as soon as you filter it, but I have found if it sits a while it just gets better. But because of the milk factor don't let them go over 4-5 months and once I open the bottle after filtering and sealing I refridgerate the left over (If there is any). This is fabulous in champane! Pour a shot into a glass of champagne and gently stir, Yummy!! Serve in shots or small glasses, a little goes a long way and you won't know what hits you because the alcohol % doesn't seem to be as much as it really is. Over ice or chilled is best.
The recipe make about 2 1/2 to 3 bottles of stuff.
Make sure anybody who is lactose intolerant dosen't drink it, they will have a big problem with the milk protiens in it.
I called it Mirianna's good stuff because I couldn't think of any other name for it when people asked.
Have fun and let me know what you do with it.
Mirianna Wrenne
Outlands
voztemp at yahoo.com
<<< Date: Wed, 1 Dec 1999 08:45:00 -0700
From: "Christi Rigby"
Subject: RE: SC - winter thoughts
Lorix asked for recipe for my strawberry apple cordials. Easy easy! I got
this from an event 7 years ago or so. Can't even remember who gave the
class. The recipe was so easy I never wrote it down.
4 cups milk
4 cups sugar
4 cups cut up fruit
4 cups Vodka
Mix all together in a sealable container. Open and stir every week or so.
After a month fit cheese cloth in a strainer and pour through, wringing out
the cheese cloth as you go. Pour into bottles and serve to the people who
spent hours helping you blow up your air bed at Estrella.
Last part of that sentence is optional.
Murkial >>>>
Date: Tue, 13 Oct 2009 14:26:01 -0400
From: Johnna Holloway
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Simple Syrup Question
On Oct 13, 2009, at 2:08 PM, Jill B wrote:
<<< I make cordials and use a home made simple
syrup and I made some about 3 months ago, went to use it and it has
"stuff" in it - stuff meaning not floaters like dirt, but like a
"film" floating throughout. I sterilize my bottles, etc and I have
never seen this before...I was wondering, should I just dump it out?
or can it be re-heated and main question is - any ideas as to what
happened? I have been making it for years and never seen this
before.... >>>
It's probably mold. They ran test here on how to prevent eventual mold
in the mixtures.
http://www.alcademics.com/2009/08/simple-syrup-its-good-to-be-rich.html
Here's a recipe that won't grow mold or so they say--
In this article we will explain how to make a Simple Syrup.
What You Will Need:
2 cups sugar
1 cup water
1/4 cup corn syrup
1oz vodka
Preparation:
First, place the sugar and water in a pot and heat it up. Stir the
mixture until the sugar has fully dissolved.
Next add the alcohol and corn syrup and continue to stir. Use a funnel
and pour the mixture into a bottle to cool. The simple syrup that
we're making won't crystallize due to the corn syrup and won't grow
bacteria or grow mold thanks to the single oz of vodka in the mix. You
have successfully made yourself a simple syrup additive for mixing
drinks.
http://www.infobarrel.com/How-To_Make_Simple_Syrup_for_Bartending
Johnnae
From: Logan
Subject: RE: The Triskele Tavern Cordials and apple pie
Date: December 24, 2010 11:30:41 PM CST
To: the-triskele-tavern at googlegroups.com
<<< Do any good gentles have a recipe for cordials and the drink known as apple pie? i would love to make some by February and possibly host a cordial making party in Palm Bay? i thank everyone for their indulgence and time.
Alesone >>>
Anyway, a simple google search for apple pie liquor came up with dozens or recipes. A quick review of ingredients and this seems to be pretty common:
6 cans frozen apple juice concentrate
18 cups water
1 gallon apple cider
750 ml Everclear
7 cinnamon sticks
4 cups sugar
4 cups brown sugar
Take all the ingredients excluding the Everclear and combine in a large saucepan. Bring to a boil and simmer for 45 minutes. Remove from heat and allow to cool for 15 minutes. Add the Everclear
From: Angharad Macfhearguis
Subject: Re: The Triskele Tavern Cordials and apple pie
Date: December 25, 2010 9:55:02 AM CST
To: The Triskele Tavern
I use one gallon apple cider, one gallon apple juice, 4 cups white
sugar, 4 cups brown sugar, one split vanilla bean, approximately a whole bottle of McCormicks cinnamon sticks and one whole nutmeg. Dissolve the sugar as you are slowly bringing mixture to a
rolling boil. Simmer for approx 45 min. and then allow to cool to room
temp. Add 190 proof everclear.(I use a 750ml bottle). Its been
fairly well received, LOL! Enjoy!
From: Daughter of Odhin
Subject: Re: The Triskele Tavern Cordials and apple pie
Date: December 25, 2010 3:47:40 PM CST
To: the-triskele-tavern at googlegroups.com
This is the recipie I used
Liqueur (Meilach) Recipe (modified for taste)
________________________________
3 - 4 pounds apples (if the apple has a mild flavor, like use more apples)
2 cups vodka
2 cups brandy
1 – 1 Sugar Syrup
I use one cup of sugar syrup to every cup of alcohol.
Cut apples into wedges, put in jar. Pour vodka and brandy over apples.
Cap and age in a cool place for one month. Strain and filter. Combine
sugar and water, boil, cool. Combine liqueur and syrup into aging
container, age for a month. Strain as needed.
Variation: Spiced apple. Add two 3" cinnamon sticks, 10 whole cloves,
remove spices when filtering/squeezing apples.
(When I make the Christmas Apple Pie one, I use this variation.)
Wulflinde
Edited by Mark S. Harris cordials-msg Page 65 of 65